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.