Broccoli and Wild Mushroom Casserole
"Photographer and Alabamian Robert Rausch grew up eating vegetable casserolesâ??he and his mother are both vegetarians. The broccoli casserole his family ate is a step up from the standard church cookbook recipe, which calls for using canned mushroom soup: In place of that, he uses wild mushrooms. He still relies on Ritz crackers, though, for the crispy, buttery topping...."
INGREDIENTS
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3/4 pound mixed wild mushrooms, such as cremini and shiitake, stemmed and quartered
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1 stick unsalted butter, plus 1 tablespoon melted
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1 large onion, minced
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4 large celery ribs, finely diced
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3 tablespoons all-purpose flour
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1 cup chicken stock or low-sodium broth
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1/4 cup milk
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Salt and freshly ground pepper
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1 cup mayonnaise
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2 1/2 pounds broccoliâ??heads cut into 1-inch florets, stems peeled and cut into 1/2-inch dice
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1 1/2 cups coarsely shredded sharp cheddar cheese (6 ounces)
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1 1/3 cups crumbled Ritz crackers (from 1 sleeve, about 35 crackers)
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