CREAM OF MUSHROOM CASSEROLE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- 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 flameproof 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.
CREAM OF MUSHROOM SOUP CASSEROLE
Make and share this Cream of Mushroom Soup Casserole recipe from Food.com.
Provided by Chef 119896
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 933.9, Fat 39.5, SaturatedFat 18.2, Cholesterol 186.3, Sodium 419, Carbohydrate 96.4, Fiber 5.5, Sugar 5.8, Protein 46
HOMEMADE CREAM OF MUSHROOM SOUP
Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.
Provided by SweetsLady
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
- Serve and enjoy!
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- Cream of Mushroom Chicken. This chicken has a smooth, rich thick sauce to make it feel super indulgent, all thanks to the cream of mushroom soup.
- Easy Wild Rice Soup. This veggie and rice soup also uses cream of mushroom to bring about fulfilling umami flavors. Add in bacon to get a more meaty type of soup, and have some fun with the veggies.
- Green Bean Casserole I. Who doesn't love green bean casserole? Especially during the holidays. But you can enjoy it year-round, and cream of mushroom soup is the all-star that helps make the casserole stick well together and shine.
- Creamed Spinach II. "My kids absolutely love this simple, fast side dish. They actually believe if they go in a restaurant, spinach will be served as wonderful as this," says recipe creator LSCHOETTLER.
- Savory Mushroom Soup. Use cream of mushroom to whip up an even better mushroom soup that will hit the spot for an umami craving. Add in sour cream and green peas to make the soup even richer and creamier and give it a pop of color.
- Creamy Onion Soup. You may not think to use cream of mushroom for an onion soup, but you can and should! Feel free to add in cheese if you want a bit more flavor.
- Creamy Beef Tips with Egg Noodles. You can totally use cream of mushroom in an egg noodle dish for a hearty mushroom flavor and thick, creamy sauce.
- Simple Mac and Cheese. Don't bother trying to make a bechamel sauce for this macaroni and cheese. One can of condensed cream of mushroom soup sets this iconic pasta dish up for a rich base.
- Cheddar Mushroom Pork Steaks. These pork steaks have delicious, creamy cheddar and mushrooms to give them a stick-to-your-bones heartiness. Add in fresh herbs, like basil and oregano, to give the dish a more herbal seasoning on top.
- Simple Hamburger Stroganoff. This stroganoff recipe is packed with beef and cheese flavors and tastes just like a cheeseburger. The cream of mushroom soup ties it all together in a thick, gooey texture.
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