Cream Of Mushroom Casserole, By Rachael Ray Recipe

Name: Cream Of Mushroom Casserole, By Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream of Mushroom Sauce; 1 tablespoon extra virgin olive oil; 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 1 cup cream; 1/8 teaspoon nutmeg; 1 pinch salt and pepper; Casserole; 2 tablespoons extra virgin olive oil, 2 turns of the pan; 1 shallot, thinly sliced; 2 portabella mushroom caps, halved and thinly sliced; 1/2 lb fresh mixed wild mushroom, 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 lb extra-wide egg noodles; butter; 3/4 lb gruyere or 3/4 lb swiss emmenthaler cheese, shredded; 3 tablespoons chives, 12 to 15 blades, chopped

Servings: persons

Cream of Mushroom Sauce
1 tablespoon extra virgin olive oil
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 1 cup cream
1/8 teaspoon nutmeg
1 pinch salt and pepper
Casserole
2 tablespoons extra virgin olive oil, 2 turns of the pan
1 shallot, thinly sliced
2 portabella mushroom caps, halved and thinly sliced
1/2 lb fresh mixed wild mushroom, 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 lb extra-wide egg noodles
butter
3/4 lb gruyere or 3/4 lb swiss emmenthaler cheese, shredded
3 tablespoons chives, 12 to 15 blades, chopped

1
Bring a large pot of water to a boil for the egg noodles.
2
Heat a medium sauce pot over medium heat.
3
Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
4
When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
5
Sprinkle in a couple of tablespoons flour and cook 1 minute.
6
Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
7
Reduce heat to low and gently simmer.
8
Season the sauce with nutmeg, salt and pepper.
9
Heat a nonstick skillet over medium-high heat.
10
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
11
Cook the mushrooms 8 minutes, until tender.
12
Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock.
13
Reduce heat to medium low and let the liquid cook off.
14
Preheat broiler to high.
15
While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
16
Drain noodles and return to hot pot.
17
Add the sauce to the pot and toss noodles to coat in sauce.
18
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.
19
Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
20
Garnish with chives.

1178

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cream of Mushroom Sauce, 1 tablespoon extra virgin olive oil, 2 tablespoons butter, 12 button mushrooms, brushed off with damp towel and chopped, and more.

Yes, Cream Of Mushroom Casserole, By Rachael Ray falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Mushroom Casserole, By Rachael Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions