Prep 10 mins
Cook 30 mins
Looks delicious and easy. Can be made with different vegetables such as, asparagus, cauliflower, broccoli, or even chicken!
Cream of Mushroom Sauce
- 14.79 ml extra virgin olive oil
- 29.58 ml butter
- 12 button mushrooms, brushed off with damp towel and chopped
- 29.58 ml all-purpose flour
- 236.59 ml chicken stock
- 236.59 ml whole milk or 236.59 ml cream
- 0.59 ml nutmeg
- 0.25 ml salt and pepper
- 29.58 ml extra virgin olive oil, 2 turns of the pan
- 1 shallot, thinly sliced
- 2 portabella mushroom caps, halved and thinly sliced
- 226.79 g fresh mixed wild mushroom, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
- 14.79 ml fresh thyme, 4 sprigs, finely chopped
- salt and pepper
- 78.07 ml dry white wine, eyeball it or, more stock
- 453.59 g extra-wide egg noodles
- 340.19 g gruyere or 340.19 g swiss emmenthaler cheese, shredded
- 44.37 ml chives, 12 to 15 blades, chopped
- 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.
I have made this from the cookbook many times and is it is wondeful! We double the suace for our family, especially if it is sitting overight. Great with Easter dinner--
I was just about to post this and glad I found that it was already here first... Anyway it IS delicious! I used crimini in place of shitake because that's what my store had on hand. The rest I did as listed. It was fairly easy to make I just suggest making sure you have your ingredients cut up before you start so you don't have to try to get them done while tending to your sauce. It has a wonderful flavor and the nutmeg really came through for us. We did think it could have stood a few more seasonings or maybe some garlic but it would only enhance it, its not necessary. The gruyere is a great pairing with mushrooms and the best part is biting into the cheesy top layer. We did use fat free half and half for the 'cream' as well. This makes a very large casserole so keep that in mind for if its just two of you like us lol. It is one of those dishes that you really DON'T miss the meat in, which for us is hard to come by. And using the mix of different mushrooms gives you a nice complex mushroom flavor. I will definately make this one again!