Wild Mushroom Hotdish | Midwest Living
More
Close

Wild Mushroom Hotdish

Wild Mushroom Hotdish

0
Login to rate this recipe.
  • Makes: 12 servings
  • Hands On 30 mins
  • Total Time 1 hr

Login to save this recipe

Spoon these indulgently saucy mushrooms (inspired by classic Midwest casseroles) over baguette slices or crostini. The recipe comes from the Chowgirls Killer Catering cookbook. To serve the dish skillet-style, start the recipe off in a 10-inch oven-going skillet.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large portobello mushroom caps, thinly sliced
  • 8 ounces shiitake, oyster, or other mushroom variety, sliced
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup grated pecorino or Parmesan cheese
  • Salt and pepper, to taste
  • 1/8 teaspoon truffle oil (optional)
  • 3/4 cup coarse fresh breadcrumbs tossed with 2 Tablespoons melted butter

Directions

  1. Preheat oven to 350 degrees . In a large skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add cremini mushrooms; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Transfer mushrooms to a large plate; set aside. In the same pan, melt an additional 1 tablespoon each butter and olive oil. Working in batches if necessary, cook portobello and shiitake mushrooms until tender, stirring occasionally, about 5 minutes. Transfer to plate with cremini mushrooms.
  2. Reduce heat to low; melt 1 tablespoon butter. Whisk in flour. Cook and stir until mixture begins to brown. Stir in milk and cream. Bring to a boil over medium heat. Cook and stir 1 minute more. Stir in cheese and cooked mushrooms. Stir in truffle oil, if desired. Season to taste.
  3. In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter. Add breadcrumbs. Toss to coat.
  4. Transfer mushroom mixture to a 2-quart casserole dish (or leave in skillet, for skillet-style serving). Top with buttered breadcrumbs. Bake until heated through and crumbs are golden brown, 30 to 35 minutes. Serve warm.

Note

  • Use the cast-iron frying pan for this test.

Nutrition Facts

(Wild Mushroom Hotdish)

Servings Per Recipe 12, pro. (g) 3, calcium (mg) 55, Potassium (mg) 232, Fat, total (g) 12, vit. C (mg) 0, cal. (kcal) 141, vit. A (IU) 347, iron (mg) 0, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, Folate (µg) 17, sugar (g) 2, fiber (g) 1, sodium (mg) 269, sat. fat (g) 6, Riboflavin (mg) 0, chol. (mg) 28, Thiamin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 6, Niacin (mg) 3

Add Your Comment