Broccoli Wild Mushroom And Duck Prosciutto Casserole Smothered In A Sharp Cheddar Cream Sauce Food

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
• Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
• Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
• Bake in preheated oven for 30 minutes.

WILD MUSHROOM-CHEDDAR BURGER

Steps:

• Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
• Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
• I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
• Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 3 tablespoons butter in a medium skillet over medium-high heat. Saute onion until golden.
• In a 2 quart casserole dish, mix together onion, broccoli, soup, cheese, mayonnaise, eggs, garlic salt, pepper, seasoned salt, and lemon juice. Sprinkle crushed crackers over top and dot with remaining 2 tablespoons butter.
• Bake uncovered in preheated oven for 45 minutes, until heated through and browned on top.

BROCCOLI MUSHROOM CASSEROLE

Steps:

• In a large saucepan, combine the water, mushrooms, broccoli and onion. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until vegetables are crisp-tender., Meanwhile, in a large bowl, combine the soup, Swiss cheese, mayonnaise, egg whites, egg, mustard, pepper and 3/4 cup cheddar cheese. Drain vegetables; stir into soup mixture. , Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with potato chips and remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°.

RACH'S BROCCOLI CASSEROLE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Beat the eggs in a mixing bowl; whisk in the mayonnaise, cream of mushroom soup, broccoli, Cheddar cheese, onion, and butter. Spoon into a 2 quart casserole dish; sprinkle with the crushed crackers.
• Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.

BROCCOLI WITH WILD MUSHROOMS

Steps:

• Place porcini in medium bowl. Pour 1 cup hot water over. Cover; let stand until softened, about 30 minutes. Using slotted spoon, transfer porcini to work surface. Chop porcini. Pour soaking liquid through strainer lined with wet paper towel and set over small bowl; reserve liquid.
• Heat oil in heavy large skillet over medium-high heat. Add shiitake mushrooms; sauté until tender and beginning to brown, about 6 minutes. Add shallots; sauté 2 minutes. Add porcini. Pour in reserved soaking liquid. Boil until almost all liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl.
• Cook broccoli in pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Mushrooms and broccoli can be made 1 day ahead. Cover separately; chill.)
• Melt butter in large skillet over medium-high heat. Add mushrooms and broccoli; sauté until heated through, about 5 minutes. Season with salt and pepper.