Oyster Mushroom Mac & Cheese

Cook the pasta in a large pot of boiling salted water for 10 minutes, or until slightly firm. Drain and set aside.

In a sauté pan, melt 2 tablespoons of butter over medium heat. Add ¼ of the chopped oyster mushrooms and sauté until tender. Set aside.

In a saucepan, melt 4 tablespoons of butter over medium heat. Add the chopped onion and the remaining chopped mushrooms. Sauté until tender, then add the minced garlic and sauté for an additional 2 minutes.

Slowly add the half-and-half cream to the saucepan while stirring continuously until heated through.

Transfer the mixture to a blender or Vitamix and puree until smooth.

Pour the blended sauce back into the saucepan and add the Mushroom Street Farms "Smothered" spice blend, dried parsley, shredded gruyere, shredded fontina, and grated parmesan. Stir until the cheese is melted and fully incorporated. Season with salt and pepper to taste.

Add the cooked pasta and sautéed mushrooms to the sauce, and fold everything together until well combined. Transfer the mixture to a baking dish. If desired, sprinkle some extra cheese on top.

In a small bowl, combine the panko breadcrumbs, grated parmesan, salt, pepper, finely sliced green onion, and olive oil. Mix until well coated.

Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish.

Place the baking dish in the preheated oven and broil until the breadcrumbs are golden brown and the sauce is bubbling, about 8 minutes.

Remove from the oven and let it cool for a few minutes before serving.

Enjoy your delicious Mushroom Mac and Cheese!