Best Broccoli Wild Mushroom Casserole Recipes

Broccoli, Wild Mushroom and Duck Prosciutto Casserole Smothered in a Sharp Cheddar Cream Sauce image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

5 tablespoons unsalted butter
1 pound mixed mushrooms, such as button, shiitake and oyster
2 shallots, minced
2 tablespoons all-purpose flour
2 cups milk
1 tablespoon mustard powder
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
Sea salt
Freshly cracked pepper
2 1/2 cups sharp Cheddar, grated
1 head broccoli, cut in small pieces, blanched
1 cup panko breadcrumbs
2 slices duck prosciutto, diced
Tricolor fusilli pasta, cooked to al dente, for serving, optional

Steps:

Preheat the oven to 350 degrees F. Grease an 8- by 8-inch baking dish with 2 tablespoons of the butter.
Melt 2 tablespoons of the butter in a large pot over medium heat, and then add the mushrooms and shallots and saute until the mushrooms are golden brown, about 10 minutes. Add the flour and cook for 2 minutes, and then add the milk, mustard powder, nutmeg and cayenne pepper and sprinkle with salt and pepper. Cook until thick, about 5 minutes. Stir in the cheese and broccoli until the cheese is melted.
Pour the cheese, broccoli and mushroom mixture into the casserole dish. Melt the remaining butter and toss with the panko. Sprinkle evenly over the casserole. Sprinkle the duck prosciutto evenly on top. Sprinkle with more salt and pepper, and then bake in the center of the oven until bubbly around edges, and the panko and duck are crispy, 25 to 35 minutes.
Slice and serve on a plate or in a bowl, on its own or over fusilli.

BROCCOLI & WILD MUSHROOM CASSEROLE image

Categories Side

Number Of Ingredients 12

3/4 pound mixed wild fresh mushrooms, such as cremini and shiitake, stemmed and quartered (or 3 oz dried mushrooms)
1 stick unsalted butter, plus 1 tablespoon melted
1 large onion, minced
4 large celery ribs, finely diced
3 tablespoons all-purpose flour (or 1.5 T corn starch, dissolved in a bit of cold water)
1 cup chicken stock or low-sodium broth
1/4 cup milk
Salt and freshly ground pepper
1 cup mayonnaise
2 1/2 pounds broccoli-heads cut into 1-inch florets, stems peeled and cut into 1/2-inch dice
1 1/2 cups coarsely shredded sharp cheddar cheese (6 ounces)
1 1/3 cups crumbled Ritz crackers (from 1 sleeve, about 35 crackers) or crushed potato chips

Steps:

Preheat the oven to 350°. In a large saucepan, melt the stick of butter. Add the onion and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the mushrooms and cook, stirring, until their liquid evaporates and they begin to brown, about 6 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the chicken stock and cook, scraping up any bits stuck to the pan, until the mixture is very thick, about 3 minutes. Remove from the heat and stir in the milk. Season with salt and pepper. Transfer to a large bowl to let cool, then stir in the mayonnaise. Arrange the broccoli florets and stems in a large steamer basket and steam until barely crisp-tender, about 3 minutes. Add the broccoli to the mushroom mixture and season with salt and pepper. Butter a 13-by-9-inch baking dish. Pour in the broccoli-mushroom mixture, smoothing the surface. Sprinkle the cheese on top. In a small bowl, toss the cracker crumbs with the melted butter and scatter them over the casserole. Cover with foil and bake for about 30 minutes, until bubbling. Remove the foil and bake for about 40 minutes longer, until the topping is golden and crisp. Serve warm or at room temperature. MAKE AHEAD The baked casserole can be refrigerated overnight. Reheat before serving. Approx 4500 calories (w one stick butter, corn starch, 750 cal potato chips, and 3T cream instead of milk)