ezRecipe-Zee: Cooking Recipe: How to make Cream Of Mushroom Casserole

Cream Of Mushroom Casserole

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Date Added:	February 29, 2008
Calories:	241
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Mushrooms

Ingredients:

                    === CREAM OF MUSHROOM SAUCE ===
1     tablespoon    extra-virgin olive oil
2     tablespoons   butter
12                  button mushrooms
                    damp towel and chopped
2     tablespoons   all-purpose flour
1     cup           chicken stock
1     cup           whole milk or cream
1/8   teaspoon      freshly-grated or ground nutmeg
                    Salt
                    Freshly-ground black pepper
                    === CASSEROLE ===
2     tablespoons   extra-virgin olive oil
1                   shallot
2                   portobello mushroom caps
                    thinly sliced
1/2   pound         fresh mixed wild mushrooms
                    = (shitakes, oyster, woodear, your pick)
                    caps thinly sliced
1     tablespoon    finely-chopped fresh thyme
                    Salt
                    Freshly-ground black pepper
1/3   cup           dry white wine
                    = (or more stock)
1     pound         extra-wide egg noodles
                    Butter
3/4   pound         Gruyere or Swiss Emmentaler cheese
3     tablespoons   chopped chives - (12 to 15 blades)

Directions: one line for each direction. When saved the lines will be numbered.

Bring a large pot of water to a boil for the egg noodles.
Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
Preheat broiler to high.
While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 241

Calories from Fat 62.1%

Total Fat

17g

Cholesterol

16mg

Sodium

608mg

Carbohydrate

17g

Dietary Fiber

Protein

Points 6

Exchanges: 0 Grain(Starch)

Rating: ()

Added On: February 29, 2008

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