Cream of Mushroom Casserole

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: In a Pinch

Rated: 4 stars out of 5Rate itRead users' reviews (85)

RECIPE
COMMENTS & REVIEWS(85)

Cook Time:
25 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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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Comments & Reviews

recipe Cream of Mushroom Casserole
Anonymous 06-13-2008
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Would make again
Rated: 4 stars out of 5

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.Read more
recipe Cream of Mushroom Casserole
Anonymous 03-27-2008
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Excellent - and I don't like mushrooms!
Rated: 5 stars out of 5

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!Read more
recipe Cream of Mushroom Casserole
Anonymous 03-23-2008
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Beautiful and Tasty
Rated: 5 stars out of 5

This recipe is so very tasty and looks impressive when served!
recipe Cream of Mushroom Casserole
JILLIAN Austin, TX 03-21-2008
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i was craving mushrooms...
Rated: 4 stars out of 5

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!Read more
recipe Cream of Mushroom Casserole
Sharon Biddeford, ME 03-11-2008
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Highly Recommend
Rated: 5 stars out of 5

Easy & delicious! My family loved every single bite!!!!!!!
recipe Cream of Mushroom Casserole
mona matthews, NC 03-06-2008
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Very Good
Rated: 4 stars out of 5

If you like mushrooms you'll love this dish! I added some diced chicken with smoked paprika and it turned out delicious.