Cream of Mushroom Casserole

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Cream of Mushroom Sauce:
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 12 button mushrooms, brushed off with damp towel and chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk or cream
  • 1/8 teaspoon nutmeg, freshly grated or ground
  • Salt and pepper
  • Casserole:
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 shallot, thinly sliced
  • 2 portobello mushroom caps, halved and thinly sliced
  • 1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
  • 1 tablespoon fresh thyme, 4 sprigs, finely chopped
  • Salt and pepper
  • 1/3 cup dry white wine, eyeball it or, more stock
  • 1 pound extra-wide egg noodles
  • Butter
  • 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
  • 3 tablespoons 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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4.3 71
Bland and colorless for what I spent on the ingredients. Not what I'd call a healthy dish, either. item not reviewed by moderator and published
A co-worker of mine made this and a meaty lasagna for work. I am no vegetarian but this was fantastic and by far surpassed it's meaty contender. item not reviewed by moderator and published
Sorry, but I followed the recipe to the letter, and it was terribly bland. Expensive, to boot. Who knew that heavy cream, white wine, three kinds of mushrooms, not to mention the swiss, and all the rest of the ingredients could be so boring. We doctored it up as best we could, but we will not make this one again. What did I do wrong? item not reviewed by moderator and published
So easy and so tasty! Several folks asked for the recipe after I served this up for a dinner with friends. item not reviewed by moderator and published
I love this dish! I am a vegetarian and my husband isn't, so it was perfect for me because I was able to make this as well as a chicken casserole for him and use much of the same ingredients. I will be making this many times in the future : item not reviewed by moderator and published
The whole family loved it. item not reviewed by moderator and published
My casserole was not dry as the other reviewers have complained. It had great flavor. I couldn't find wild mushrooms, so I just used some baby bellas instead. Also, I was a little worried about the Emmentaler cheese. I tried a bite while I was shredding it and it was very odd flavor, however it was quite tasty once it was melted on the top. I chose the Emmentaler instead of the Gruyere because it was half the price. Now that I have made this dish once, I would be willing to spend a little extra and try the Gruyere too. It was a great vegetarian dish. item not reviewed by moderator and published
I don't know what made me try this, because I do NOT like mushrooms, but I did and it was great! I added some diced chicken to the mushroom saute and it was yum-o! item not reviewed by moderator and published
This recipe is so very tasty and looks impressive when served! item not reviewed by moderator and published
so this was the perfect dish for me. you must *love* mushrooms and gruyere cheese. both are such strong flavors, and i believe my boyfriend didn't enjoy it as much as i did for that very reason. for those that said to use less noodles.. i think there may be a typo in the recipe where it says to use one pound of noodles, as most (if not all), bags i came across were 12 oz. (that is all i used) delicious! item not reviewed by moderator and published

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