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Cream of Mushroom Casserole, by Rachael Ray Recipe

Cream of Mushroom Casserole, by Rachael Ray Recipe

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Cream of Mushroom Casserole, by Rachael Ray

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Ingredients:

Serving

1 tbsp extra virgin olive oil
2 tbsp butter
12 button mushrooms , brushed off with damp towel and chopped
2 tbsp all-purpose flour
1 cup chicken stock
1 cup whole milk or 1 cup cream
1/8 tsp nutmeg
1 pinch salt and pepper
2 tbsp 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 tbsp fresh thyme, 4 sprigs, finely chopped
salt and pepper
1/3 cup dry white 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 tbsp chives , 12 to 15 blades, chopped

Directions:

Bring a large pot of water to a boil for the egg noodles.
Heat a medium sauce pot over medium heat.
Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
Sprinkle in a couple of tablespoons 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.
Heat a nonstick skillet over medium-high heat.
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan 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 or a little stock.
Reduce heat to medium low and let the liquid cook off.
Preheat broiler to high.
While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
Drain noodles and return to hot pot.
Add the sauce to the pot and toss noodles to coat in sauce.
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.
Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
Garnish with chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1069.41 Kcal (4477 kJ)
Calories from fat	453.86 Kcal
		% Daily Value*
Total Fat	50.43g	78%
Cholesterol	207.06mg	69%
Sodium	685.68mg	29%
Potassium	972.39mg	21%
Total Carbs	100.02g	33%
Sugars	11.33g	45%
Dietary Fiber	5.47g	22%
Protein	49.44g	99%
Vitamin C	5.5mg	9%
Vitamin A	0.1mg	2%
Iron	5.5mg	31%
Calcium	1000.4mg	100%

Amount Per 100 g
Calories	196.46 Kcal (823 kJ)
Calories from fat	83.38 Kcal
		% Daily Value*
Total Fat	9.26g	78%
Cholesterol	38.04mg	69%
Sodium	125.97mg	29%
Potassium	178.64mg	21%
Total Carbs	18.38g	33%
Sugars	2.08g	45%
Dietary Fiber	1g	22%
Protein	9.08g	99%
Vitamin C	1mg	9%
Iron	1mg	31%
Calcium	183.8mg	100%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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