Wild Mushroom and Tomato Casserole Recipe

Name: Wild Mushroom and Tomato Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 oz. mixture dried wild mushrooms such as oyster mushrooms and porcini; 1 qt. boiling water; 2 large onions (1 1/2 lb.), sliced; 3 Tbs. unsalted butter or olive oil; 3 Tbs. brown sugar; 1 tsp. salt; 3 Tbs. flour; About 1 1/2 lb. stale, crusty country- style bread, preferably sourdough, cut into thick slices; 3 cups (1 1/2 lb.) chopped tomatoes; 10 oz. coarsely grated Gruyere-style cheese; 2 Tbs. minced fresh sage; 1/2 cup grated sapsago or Parmesan cheese; 1/2 tsp. caraway seeds, optional

Servings: persons

1 1/2 oz. mixture dried wild mushrooms such as oyster mushrooms and porcini
1 qt. boiling water
2 large onions (1 1/2 lb.), sliced
3 Tbs. unsalted butter or olive oil
3 Tbs. brown sugar
1 tsp. salt
3 Tbs. flour
About 1 1/2 lb. stale, crusty country- style bread, preferably sourdough, cut into thick slices
3 cups (1 1/2 lb.) chopped tomatoes
10 oz. coarsely grated Gruyere-style cheese
2 Tbs. minced fresh sage
1/2 cup grated sapsago or Parmesan cheese
1/2 tsp. caraway seeds, optional

1
Place mushrooms in large heatproof container, and add boiling water.
2
Cover, and infuse 1 to 2 hours, or until mushrooms are tender.
3
Strain infusion, and reserve infusion liquid.
4
Coarsely chop mushrooms, and set aside in large bowl.
5
Place onions, butter and sugar in large skillet, cover and sweat over medium heat 10 minutes, or until onions are soft and beginning to caramelize on bottoms.
6
Add salt, and stir in flour to thicken.
7
Place onions in bowl, and deglaze skillet with about 1 cup mushroom infusion, whisking well.
8
Pour deglazing liquid into mushroom infusion.
9
Preheat oven to 375F.
10
Spray 2-quart casserole with nonstick cooking spray.
11
Layer bread in casserole.
12
Chop any remaining bread into small irregular pieces, and set aside.
13
Combine mushrooms and tomatoes, and cover bread layer with mixture.
14
Combine Gruyere cheese and sage, and scatter evenly over mushroom-tomato mixture.
15
Cover with chopped bread.
16
Spread onions over bread, and add mushroom infusion.
17
Pat smooth with back of wooden spoon.
18
Sprinkle sapsago cheese and caraway seeds, if using, over top.
19
Bake uncovered 45 to 55 minutes, or until set and crispy on top.
20
Serve hot directly from oven.

1836

kcal

Calories

128

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 oz. mixture dried wild mushrooms such as oyster mushrooms and porcini, 1 qt. boiling water, 2 large onions (1 1/2 lb.), sliced, 3 Tbs. unsalted butter or olive oil, and more.

Yes, Wild Mushroom and Tomato Casserole falls under the General 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.

Wild Mushroom and Tomato Casserole

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