Cream Of Mushroom Casserole By Rachael Ray

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Looks delicious and easy. can be made with different vegetables such as, asparagus, cauliflower, broccoli, or even chicken!!

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Steps

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Bring a large pot of water to a boil for the egg noodles.

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Heat a medium sauce pot over medium heat.

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Add extra-virgin olive oil , 1 turn of the pan , about 1 tablespoon , and 2 tablespoons butter.

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When butter melts , add in chopped button mushrooms and cook 5 minutes , until just tender.

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Sprinkle in a couple of tablespoons flour and cook 1 minute.

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Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.

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Reduce heat to low and gently simmer.

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Season the sauce with nutmeg , salt and pepper.

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Heat a nonstick skillet over medium-high heat.

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Add 2 tablespoons extra-virgin olive oil , 2 turns of the pan then the shallots and mushrooms.

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Cook the mushrooms 8 minutes , until tender.

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Season with thyme , salt and pepper and deglaze the pan with 1 / 3 cup dry white wine or a little stock.

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Reduce heat to medium low and let the liquid cook off.

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Preheat broiler to high.

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While the mushrooms cook , drop egg noodles in water , salt the water and cook noodles to al d.

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Ingredients

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extra virgin olive oil, butter, button mushrooms, all-purpose flour, chicken stock, whole milk, nutmeg, salt and pepper, shallot, portabella mushroom caps, wild mushroom, fresh thyme, dry white wine, egg noodles, gruyere, chives