Cream Of Mushroom Casserole, By Rachael Ray
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 12 button mushrooms, brushed off with damp towel and chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup whole milk or 1 cup cream
- 1/8 teaspoon nutmeg
- 1 pinch salt and pepper
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 1 shallot, thinly sliced
- 2 portabella mushroom caps, halved and thinly sliced
- 1/2 lb fresh mixed wild mushroom, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
- 1 tablespoon fresh thyme, 4 sprigs, finely chopped
- salt and pepper
- 1/3 cup dry wine, eyeball it or, more stock
- 1 lb extra-wide egg noodles
- butter
- 3/4 lb gruyere or 3/4 lb swiss emmenthaler cheese, shredded
- 3 tablespoons chives, 12 to 15 blades, chopped
Recipe
- 1 bring a large pot of water to a boil for the egg noodles.
- 2 heat a medium sauce pot over medium heat.
- 3 add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
- 4 when butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
- 5 sprinkle in a couple of tablespoons flour and cook 1 minute.
- 6 whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
- 7 reduce heat to low and gently simmer.
- 8 season the sauce with nutmeg, salt and pepper.
- 9 heat a nonstick skillet over medium-high heat.
- 10 add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
- 11 cook the mushrooms 8 minutes, until tender.
- 12 season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry wine or a little stock.
- 13 reduce heat to medium low and let the liquid cook off.
- 14 preheat broiler to high.
- 15 while the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
- 16 drain noodles and return to hot pot.
- 17 add the sauce to the pot and toss noodles to coat in sauce.
- 18 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.
- 19 place the casserole under the broiler and melt and bubble the cheese until brown at edges.
- 20 garnish with chives.
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