Cream of Mushroom Casserole Recipe

Cream of Mushroom Casserole

• Difficulty: Easy
• Servings: 4
• Nutritional Information (per serving): Calories 1129, Total Fat 60g, Saturated Fat 28g, Carbohydrates 100g, Dietary Fiber 6g, Sugar 9g, Protein 49g, Cholesterol 249mg, Sodium 1175mg
• Total Time: 40 minutes
• Preparation: 15 minutes
• Cooking: 25 minutes

Cream of Mushroom Sauce:

• 1 tablespoon extra-virgin olive oil (about one turn of the pan)
• 2 tablespoons butter
• 12 button mushrooms, wiped clean with a damp cloth and chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk or cream
• 1/8 teaspoon freshly grated or ground nutmeg
• Salt and pepper, to taste

Casserole:

• 2 tablespoons extra-virgin olive oil (two turns of the pan)
• 1 shallot, thinly sliced
• 2 portobello mushroom caps, halved and thinly sliced
• 1/2 pound fresh wild mushrooms (such as shiitake, oyster, woodear), stems removed and caps thinly sliced
• 1 tablespoon fresh thyme (about 4 sprigs), finely chopped
• Salt and pepper, to taste
• 1/3 cup dry white wine or more chicken stock, as preferred
• 1 pound extra-wide egg noodles
• Butter, for greasing
• 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
• 3 tablespoons chopped chives (about 12 to 15 blades)

Instructions:

1. Bring a large pot of salted water to a boil for the egg noodles, inspiring a cozy, flavorful feast ahead.
2. In a medium saucepan over medium heat, heat 1 tablespoon extra-virgin olive oil with 2 tablespoons butter. Once melted, add chopped button mushrooms and cook 5 minutes until tender. Stir in flour for 1 minute, then whisk in chicken broth. Simmer, stir in milk or cream, and season with nutmeg, salt, and pepper for a velvety base that elevates every bite.
3. In a nonstick skillet over medium-high heat, warm 2 tablespoons extra-virgin olive oil. Saut shallots and mixed mushrooms for 8 minutes until golden. Season with thyme, salt, and pepper, then deglaze with white wine or stock, reducing until luscious and aromatic.
4. Preheat broiler to high for that irresistible bubbly top.
5. Cook egg noodles in boiling water until al dente; drain and toss in the hot pot with creamy mushroom sauce until perfectly coated.
6. Lightly butter a flameproof casserole dish. Layer in sauced noodles, top with wild mushroom saut and shredded cheese. Broil until cheese melts, bubbles, and edges brown beautifully. Finish with chives for a fresh popserve this comforting masterpiece to wow your table!