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.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. 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.

  • 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.

  • In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter. Add breadcrumbs. Toss to coat.

  • 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.


Use the cast-iron frying pan for this test.

Nutrition Facts

141 calories; 12 g total fat; 6 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 28 mg cholesterol; 269 mg sodium. 232 mg potassium; 6 g carbohydrates; 1 g fiber; 2 g sugar; 3 g protein; 0 g trans fatty acid; 347 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 55 mg calcium; 0 mg iron;