Recipe

Cream Of Mushroom Casserole, By Rachael Ray Recipe


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Ingredients
  • 1/8 tsp nutmeg .
  • 1 c whole milk or cream .
  • 1 c chicken stock .
  • 1 lb extra-wide egg noodles .
  • 2 tbsps all-purpose flour .
  • 1 tbsp fresh thyme, 4 sprigs, finely sliced .
  • Cream of Mushroom Sauce .
  • 1/3 c dry white wine, eyeball it or, more stock .
  • 2 tbsps butter .
  • 3/4 lb gruyere or swiss emmenthaler cheese, shredded .
  • Casserole .
  • 3 tbsps chives, 12 to 15 blades, sliced .
  • 1 shallot, thinly sliced .
  • butter .
  • 1 pinch salt & pepper .
  • 12 button mushrooms, brushed off with damp towel & sliced .
  • 2 portabella mushroom caps, halved & thinly sliced .
  • 1/2 lb fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed & caps thinly sliced .
  • 2 tbsps extra-virgin olive oil, 2 turns of the pan .
  • 1 tbsp extra-virgin olive oil .
  • salt & pepper

Directions
  • Step #1 Bring a large pot of water to a boil for the egg noodles.
  • Step #2 Heat a medium sauce pot over med-heat/flame.
  • Step #3 Add extra-virgin olive oil, 1 turn of the pan, about 1 tbsp, & 2 tbsps butter.
  • Step #4 When butter melts, add in sliced button mushrooms & cook 5 mins, until just tender.
  • Step #5 Sprinkle top in a couple of tbsps flour & cook 1 min.
  • Step #6 Whisk in chicken stock & bring to a bubble then stir in the the whole milk or cream.
  • Step #7 Reduce heat to low & carefully simmer.
  • Step #8 Spice up the sauce with nutmeg, salt & pepper.
  • Step #9 Heat a nonstick skillet over medium-high heat.
  • Step #10 Add 2 tbsps extra-virgin olive oil, 2 turns of the pan then the shallots & mushrooms.
  • Step #11 Cook the mushrooms 8 mins, until tender.
  • Step #12 Spice up with thyme, salt & pepper & deglaze the pan with 1/3 c dry white wine or a little stock.
  • Step #13 Reduce heat to medium low & let the liquid cook off.
  • Step #14 Preheat broiler to high.
  • Step #15 While the mushrooms cook, salt the water & cook noodles to al dente, drop egg noodles in water, with a bite to them.
  • Step #16 Drain noodles & return to hot pot.
  • Step #17 Add the sauce to the pot & toss noodles to coat in sauce.
  • Step #18 Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish & top this with wild mushroom ragout & the shredded cheese.
  • Step #19 Place the casserole under the broiler & melt & bubble the cheese until brown at edges.
  • Step #20 Garnish with chives.
  • Enjoy the Cream of Mushroom Casserole, by Rachael Ray recipe

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