CRUNCHY AIR FRYER OKRAOKRA:1 c. yellow cornmeal2 T. flour2 t. Creole seasoning2 eggs2 T. pickle…
Wild Mushroom and Broccoli Casserole
| Wild Mushroom and Broccoli Casserole | Print |
Recipe By: Alice Morrow
Wild Mushroom and Broccoli Casserole
Ingredients
- 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
Instructions
- Preheat oven 350.
- In food processor, pulse the mushrooms until coarsely chopped.
- In large saucepan, melt stick of butter. Add onion and celery and cook, stirring until softened.
- Add the mushrooms and cook until liquid evaporates and begin to brown.
- Sprinkle the flour over the veggies and cook another 1 minute.
- Add the broth and cook scraping up any bits stuck to pan, until mixture is very thick.
- Remove from heat and stir in milk. Season. Transfer to large bowl and let cool.
- Stir in mayo when cool.
- Arrange broccoli in large steamer basket and steam until crisp-tender. Add broccoli to mushroom mixture and season to taste.
- Butter a 13x9” baking dish.
- Pour the broccoli-mushroom mixture, smoothing the surface.
- Sprinkle with cheese on top.
- 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.
- Remove foil and bake for about 40 minutes longer, until topping is golden and crisp. Serve warm or room temperature.
Notes
****The casserole can be refrigerated overnight and reheated before serving.
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