Mushroom Casserole

I whipped up this Mushroom Casserole a couple years ago as a Thanksgiving side, & it was a cheesy instant hit! What could be better than cheese, mushrooms, & breadcrumbs? Get my mushroom casserole recipe below.

Ingredients 

• 8 cups chopped mushrooms - I used trumpet, cremini, cordyceps 

• 1/2 stick butter

• 7 cloves garlic

• 1/2 chopped onion (or 2-3 shallots)

• 1 tsp celery powder

• 1 tbsp onion powder 

• 1 tbsp garlic powder

• 1 tbsp Himalayan sea salt

• 1 tbsp cracked black pepper

• 4-5 sprigs fresh chopped sage

• fresh minced chives

• 4 tbsp butter

• 2 tbsp corn flour

• 1 pint heavy cream

• 4 cups shredded sharp cheddar (or Gruyere)

Topping:

• 3/4 cup gluten free baguette, croutons, or stuffing

• 2 tbsp butter

The Process

• sauté mushrooms, onions, & garlic with 1/2 stick butter in a deep sauté pan

• add in the following seasonings: celery salt, onion powder, garlic powder, Himalayan sea salt, cracked black pepper, fresh sage

• once veggies are fully cooked, remove them from the deep sauté pan & place off to the side in a bowl

• once the veggies are off to the side, use the same deep sauté pan to make a roux with the 4 tbsp butter & 2 tbsp corn flour

• stir heavy cream into the roux, & slowly add in the shredded cheese

• once cheese is fully melted, stir veggies back in

• pour your cheesy mushroom mixture into a ceramic or glass pan to bake

• before baking your casserole, heat up your crunchy topping in a small pan with the GF baguette & 2 tbsp butter

• bake at 350 degrees Fahrenheit for 20 minutes

• top with fresh chives after cooking

Enjoy & Happy Holidays!

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