Smoked Gouda Mushroom Mac trades the boxed stuff for a stovetop sauce built the slow way: aromatics sweated soft, oyster mushrooms seared until savory, with a whisper of Worcestershire and Tabasco for backbone. Heavy cream simmers into a base, then smoked gouda melts in handful by handful until silky and faintly smoky, clinging to every noodle, while jalapeno keeps the richness in check.
The oyster mushrooms come from PNW Mushrooms in Spokane Valley, WA, grown by Tyler and Alyssa Bowman just down the road from LocaVore’s kitchen. Cultivated fresh rather than shipped cross-country, they hold their meaty texture through the saute and carry an umami flavor days-old mushrooms cannot match, proof great comfort food starts with great ingredients.
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Smoked Gouda Mushroom Mac
A rich, smoky stovetop mac and cheese loaded with local oyster mushrooms and a whisper of heat.
Ingredients
US Standard | Metric
Produce & Aromatics
- 1/2 medium onion, minced55 g
- 2 cloves garlic, minced12 g
- 1 jalapeno, minced45 g
Mushrooms
- 1 lb oyster mushrooms, sliced454 g
Dairy & Sauce
- 3 cups heavy cream720 ml
- 1 lb smoked gouda, shredded454 g
- 1/2 tsp Worcestershire sauce2.5 ml
- 1/2 tsp Tabasco sauce2.5 ml
Pasta & Finishing
- 1 cup pasta of choice (GF ok)100 g
- 3 cups water, for boiling720 ml
- Salt, for pasta waterto taste
- Oil, as needed for sauteingas needed
Instructions
- 1. Build the aromatics. Place a saucepan over medium heat with a small amount of oil. Saute the onion until translucent, add the jalapeno, and cook 1-2 minutes more. Add garlic and saute until fragrant.
- 2. Cook the mushrooms. Add the oyster mushrooms and saute until soft, 7-10 minutes depending on slice size and pan.
- 3. Warm the cream. Add the heavy cream and bring to a simmer. Heat until it reaches about 170°F.
- 4. Melt in the cheese. Reduce heat to low and whisk in the shredded gouda one handful at a time, whisking constantly until fully melted.
- 5. Season the sauce. Whisk in the Worcestershire and Tabasco sauces.
- 6. Boil the pasta. Bring 3 cups of well-salted water to a boil. Add pasta, return to a boil, and cook about 7 minutes, or until al dente, stirring occasionally.
- 7. Combine & serve. Strain the noodles and fold into the cheese sauce. Season to taste and serve hot.
Chef C’s Tips
“Whisk in the gouda a handful at a time, off high heat — dump it all in and the fat breaks instead of melting silky.”
“Smoked gouda makes this dish sing. No smoked gouda? A sharp smoked cheddar works, but don’t skip the smoke.”
“Our oyster mushrooms from PNW Mushrooms hold their bite even after a long saute — slice them a little thick.”
Nutrition Facts
Per serving (1 of 4)