mushroom casserole
Great for mushroom lovers.
prep time
20 Min
cook time
40 Min
method
Bake
yield
7 serving(s)
Ingredients
- SAUCE
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups beef or mushroom stock
- 1/4 cup dried porcini mushrooms turned into powder in spice grinder or coffee grinder
- 1/2 cup heavy cream
- CASSEROLE
- 1 pound fresh mushrooms, cut into small pieces
- 3 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic,minced
- salt and pepper
- 1 teaspoon dried sage
- 16 ounces egg noodles cooked and drained; reserve 1/2 cup pasta water
- 6 ounces Swiss cheese, grated
- 1 cup Parmesan cheese, shredded
How To Make mushroom casserole
-
Step 1Heat a pan over high heat. Add the butter and let it melt. Add the mushrooms and onions and cook until the mushrooms give up their moisture. Add the garlic cook 30 seconds. Remove from the heat.
-
Step 2Make the sauce. Add the butter to a saucepan and whisk in the flour. Once the flour turns brown whisk in the beef stock and mushroom powder. Once thickened add the reserved pasta water and heavy cream.
-
Step 3Pour the sauce over the mushrooms, sage and add the noodles. Preheat oven 350 degrees. Stir in the Swiss cheese. place in a casserole dish and top with Parmesan cheese. Cover with foil and bake 25 minutes then uncover and bake another 10 minutes to brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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