Ingredients
-
-
1
-
2
-
12
-
2
-
1
-
1
-
1/8
-
1
-
-
2
-
1
-
2
-
1/2
-
1
Directions
Cream of Mushroom Casserole, by Rachael Ray, Looks delicious and easy Can be made with different vegetables such as, asparagus, cauliflower, broccoli, or even chicken!, I have made this from the cookbook many times and is it is wondeful! We double the suace for our family, especially if it is sitting overight Great with Easter dinner–
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Steps
|
1
Done
|
Bring a Large Pot of Water to a Boil For the Egg Noodles. |
|
2
Done
|
Heat a Medium Sauce Pot Over Medium Heat. |
|
3
Done
|
Add Extra-Virgin Olive Oil, 1 Turn of the Pan, About 1 Tablespoon, and 2 Tablespoons Butter. |
|
4
Done
|
When Butter Melts, Add in Chopped Button Mushrooms and Cook 5 Minutes, Until Just Tender. |
|
5
Done
|
Sprinkle in a Couple of Tablespoons Flour and Cook 1 Minute. |
|
6
Done
|
Whisk in Chicken Stock and Bring to a Bubble Then Stir in the Whole Milk or Cream. |
|
7
Done
|
Reduce Heat to Low and Gently Simmer. |
|
8
Done
|
Season the Sauce With Nutmeg, Salt and Pepper. |
|
9
Done
|
Heat a Nonstick Skillet Over Medium-High Heat. |
|
10
Done
|
Add 2 Tablespoons Extra-Virgin Olive Oil, 2 Turns of the Pan Then the Shallots and Mushrooms. |
|
11
Done
|
Cook the Mushrooms 8 Minutes, Until Tender. |
|
12
Done
|
Season With Thyme, Salt and Pepper and Deglaze the Pan With 1/3 Cup Dry White Wine or a Little Stock. |
|
13
Done
|
Reduce Heat to Medium Low and Let the Liquid Cook Off. |
|
14
Done
|
Preheat Broiler to High. |
|
15
Done
|
While the Mushrooms Cook, Drop Egg Noodles in Water, Salt the Water and Cook Noodles to Al Dente, With a Bite to Them. |
