Prep 15 mins
Cook 45 mins
I love mushrooms so I couldn't resist posting this delicious-sounding recipe from Rachael Ray's recent magazine issue.
- Preheat oven to 350 degrees.
- Place the mushrooms in a 2-quart pie pan.
- In a medium bowl, combine the beef broth and flour; microwave at low power until slightly thickened, 2-3 minutes.
- Stir in the heavy cream and cayenne; season with salt.
- Immediately pour the sauce over the mushrooms.
- In a medium bowl, mix together the breadcrumbs and parmesan.
- Sprinkle on top of the mushrooms; top with the butter and bake until browned, about 45 minutes.
A wonderfully flavoursome mushroom dish that the mushroom loving friends I served this to with rice and salad really enjoyed. I made a couple of small changes. I used my Vegetable Stock instead of the beef stock as I'd just made some, I used freshly ground black pepper instead of the cayenne pepper (zero tolerance of anything hot) and being aware that my these changes had probably reduced some flavour, I added some minced garlic and some of my favourite herbs - rosemary, sage and thyme - in step 2. This is so easy to prepare, so I'll certainly be making it again. Thanks for sharing this recipe, Lainey. Made for Gimme 5.
I love mushrooms and this casserole is yummy. I used reduced-sodium beef broth. Instead of heavy cream, I used fat free evaporated milk. I omitted the butter on top but sprayed with butter flavored pam. Thanks Lainey. Made for 123 hit wonders
I saw this in Rachael's magazine and just had to try it. This would be good with a variety of mushrooms too. . .perhaps some shitake, oyster, bellas and buttons! My casserole turned out VERY runny, so I dumped it all in a frying pan, after 45 min of baking, and thickened it up with shredded cheddar cheese and some corn starch. I then served it atop brown rice as a main course. As a side dish, I served Celery Milan Style (SO good). THANKS!