Most decent grocery stores now reliably carry a few kinds of fresh mushrooms beyond the basic white button. Shitake, oyster, cremini, and portobello are the most common; upscale stores often carry even more. Make sure you choose only the freshest and use them as soon as possible; slimy mushooms are no fun. Truffle cheese really boosts the mushroom flavor in this, if you can find it. If you live in the DC area, here’s where you get it.
Mixed Mushroom Bake
serves 8 as a side dish, 4 as a main course
2 tablespoons olive oil + 1 tablespoon olive oil
1/2 cup diced onion
1 pound mixed mushrooms
1/2 teaspoon salt
1/4 cup butter
1/4 cup flour
1/2 cup dry white wine
2 cups skim milk
1/2 teaspoon salt
dash of cayenne
1 teaspoon dried sage
6 ounces soft cheese (truffle-flavored, if available), grated
1/2 pound egg noodles, cooked al dente
1/2 cup crackers crumbs
freshly ground black pepper
Heat 2 tablespoons olive oil in 12-inch skillet over high heat until smoking, then add onions, salt, & mushrooms and sauté until slightly browned, about 5-7 minutes.
In medium saucepan, melt butter over medium heat, then add flour and stir until slightly colored, about 2-4 minutes. Add wine and stir to combine. Add milk, gradually, then salt, cayenne, & sage, and stir well. Bring to boil, then reduce heat to low and simmer until thickened, about 15 minutes. Stir in cheese.
Combine mushrooms, cheese sauce, and noodles in large bowl, then pour into greased deep-dish pie pan or 9X9-inch glass baking dish. Toss cracker crumbs with 1 tablespoon olive oil and scatter over casserole, then grind some black pepper over it.
Bake in a 375º oven until bubbly and browned on top, about 30 minutes. Allow to sit for about 5 minutes before serving.
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