Seasonal Recipe of the Week
Sometimes we all crave comfort food, and quite often that means unhealthy food, so here is a twist on an old casserole which you can eat guilt-free because it's whole grainy and delicious. Oh, and then there is the butter and cream!
Ingredients
1 pound assorted wild mushrooms, sliced
8 tablespoons butter
1/2 diced onion
Salt and pepper to taste
1/2 cup Madeira
1 1/2 cups heavy cream
2 tablespoons flour
2 eggs
1/4 cup milk
3/4 pound whole wheat noodles, cooked al dente
1/4 cup shredded Parmesan cheese
Procedure
In a large sauté pan melt the 2 tablespoons butter and sauté the onion. Now add the mushrooms and cook 5 minutes, add salt and pepper. Add the wine, cover and simmer 5 minutes more. Next add the cream and simmer 5 minutes. In a small pan on the side, melt 2 tablespoons butter and when melted add the 2 tablespoons flour. You are making a roux to thicken the sauce. Cook this roux, stirring all the time for a few minutes to get out the flourly taste and brown it a little. Then add it to the cream sauce, stir hard to keep it smooth. Beat the eggs with the milk and add to creamed mushrooms. Now toss the warm noodles with the remaining 4 tablespoons butter and mix in the mushroom mix. Put the whole mess into a baking dish, sprinkle top with shredded Parmesan and bake in a preheated 375 oven for 30 minutes, or till top browns. You can also add cooked chicken or salmon.
