cream of mushroom casserole

Name: Cream of Mushroom Casserole
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 1 tablespoon(s) extra virgin olive oil; 2 tablespoon(s) butter; 12 - button mushrooms, chopped; 2 tablespoon(s) all purpose flour; 1 cup(s) chicken stock, light; 1 cup(s) whole milk or cream; 1/8 teaspoon(s) nutmeg, freshly grated or ground; - salt and pepper; ## CASSEROLE; 2 tablespoon(s) olive oil, extra virgin; 1 - shallot, thinly sliced; 2 - portobello mushroom, halved and thinly sliced; 1/2 pound(s) mixed wild mushrooms, thinly sliced; 1 tablespoon(s) fresh tyhme, 4 sprigs, finely chopped; - salt and pepper; 1/3 cup(s) dry white wine; 1 pound(s) extra wide egg noodles; - butter; 3/4 pound(s) gruyere or swiss cheese, shredded; 3 tablespoon(s) chives, chopped

(1 RATING)

59 Pinches 6 Photos

Susan McGreevy

Port Jeff Station, NY

Updated on Feb 14, 2012

My son, Kevin, loves all things "casserole", including ones with mushrooms. I made this a long time ago and he loved it. As long as you like mushrooms, it makes a nice side dish.

Rate

prep time 15 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

1 tablespoon extra virgin olive oil
2 tablespoons butter
12 - button mushrooms, chopped
2 tablespoons all purpose flour
1 cup chicken stock, light
1 cup whole milk or cream
1/8 teaspoon nutmeg, freshly grated or ground
- salt and pepper
CASSEROLE
2 tablespoons olive oil, extra virgin
1 - shallot, thinly sliced
2 - portobello mushroom, halved and thinly sliced
1/2 pound mixed wild mushrooms, thinly sliced
1 tablespoon fresh tyhme, 4 sprigs, finely chopped
- salt and pepper
1/3 cup dry white wine
1 pound extra wide egg noodles
- butter
3/4 pound gruyere or swiss cheese, shredded
3 tablespoons chives, chopped

How To Make cream of mushroom casserole

Step 1

Bring a large pot of water to boil for the egg noodles.

Step 2

Cream of Mushroom Sauce: heat a medium sauce pot over medium heat. Add extra virgin olive oil and butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in 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.
Step 3

Heat a nonstick skillet over medim high heat. Add 2 tablespoons extra virgin olive oil, 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. Reduce heat to medium low and let the liquid cook off. Preheat the broiler to high.
Step 4

While the mushrooms cook, drop egg noodles in water. Salt the water and cook noodles to al dente. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
Step 5

Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with the wild mushroom mixture and the shredded cheese. Place the casserole under the broiler and heat until cheese is brown at the edges and bubbly. Garnish with chives, if desired.
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