Wild Mushroom and Broccoli Casserole

Wild Mushroom and Broccoli Casserole

Wild Mushroom and Broccoli Casserole
Wild Mushroom and Broccoli Casserole
Recipe By:

  • 1 lb. mixed mushrooms, like shitake, cremini, baby portabellas, etc.
  • 1 stick butter
  • 1 T. melted butter
  • 1 large Vidalia onion, minced
  • 4 large celery ribs, finely diced
  • 3 T. flour
  • 1 c. chicken broth
  • ¼ c. milk
  • Salt, black pepper
  • 1 c. mayo
  • 2 ½ lbs. fresh broccoli, heads cut into 1” florets, stems-peeled and diced
  • 1 ½ c. shredded sharp cheddar cheese
  • 1⅓ c. crumbled Ritz crackers
  • Paprika

  1. Preheat oven 350.
  2. In food processor, pulse the mushrooms until coarsely chopped.
  3. In large saucepan, melt stick of butter. Add onion and celery and cook, stirring until softened.
  4. Add the mushrooms and cook until liquid evaporates and begin to brown.
  5. Sprinkle the flour over the veggies and cook another 1 minute.
  6. Add the broth and cook scraping up any bits stuck to pan, until mixture is very thick.
  7. Remove from heat and stir in milk. Season. Transfer to large bowl and let cool.
  8. Stir in mayo when cool.
  9. Arrange broccoli in large steamer basket and steam until crisp-tender. Add broccoli to mushroom mixture and season to taste.
  10. Butter a 13×9” baking dish.
  11. Pour the broccoli-mushroom mixture, smoothing the surface.
  12. Sprinkle with cheese on top.
  13. In a small bowl, toss the cracker crumbs with melted 1 T. butter and scatter over the casserole. Cover with foil and bake for 30 minutes, until bubbling.
  14. Remove foil and bake for about 40 minutes longer, until topping is golden and crisp. Serve warm or room temperature.

****The casserole can be refrigerated overnight and reheated before serving.


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