Rusticwhitebeanandmushroomcasserole Recipes

Steps:

• Preheat oven to 375 degrees F.
• In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
• Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
• Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

Steps:

• Saute mushrooms in 1/4 cup butter for 2-3 minutes.
• Add salt, parsley and flour.
• Cover and cook over low heat for 10 minutes.
• Remove mixture from heat and add lemon juice and sour cream.
• Pour into a caserole dish sprayed with cooking spray.
• Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
• Spoon buttered bread crumbs over mushroom mixture.
• At this point, you can cover and refrigerate overnight to be made the next day.
• Before baking, sprinkle top with parmesan cheese.
• Bake for 30 minutes at 350 degrees.
• Sprinkle with paprika (optional) before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
• Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
• Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Steps:

• Preheat oven to 350F degrees.
• Spread butter or olive oil evenly into a 9x13 baking pan.
• In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
• Add the onions and cook for another 4 or 5 minutes or until they are translucent.
• Add the garlic and cook for another minute. Remove from heat.
• Add the cooked rice to the skillet and stir until well combined.
• In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
• Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
• Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.

Steps:

• In a large skillet, saute mushrooms and onion in butter. Stir in flour until blended. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese sauce, soy sauce, pepper and hot pepper sauce, stirring until cheese is melted. Remove from the heat; stir in water chestnuts. , Place beans in an ungreased 3-qt. baking dish. Pour the cheese mixture over top. Sprinkle with almonds. Bake, uncovered, at 375° for 25-30 minutes or until bubbly.

Steps:

• Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
• Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
• While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
• Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
• In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
• Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

Steps:

• Drain and rinse beans. Add to stockpot with 4 c cold water. Bring to a boil and simmer for 3 minutes. Skim off any white foam from the top. Cover the pot and lower the heat to medium. Add the onion, celery, carrot, thyme and tarragon. Simmer for about 45 minutes.
• Remove the carrot, onion and celery (either discard or use in a stock). Lower the heat to low and continue to simmer. The beans should resemble a thick stew, if there's too much liquid, leave the pot uncovered and stir occasionally.
• About 10 minutes before the beans are done, place the garlic and 2 T oil in a cold skillet. Heat the skillet over medium heat, allowing the garlic to sizzle for about 30 seconds. Add the chopped leeks and saute 1-2 minutes. Scrape the leeks into the beans.
• Add the remaining 2 T oil, allow to warm, and add the mushrooms. Sprinkle the mushrooms lightly with 1/2 t salt and saute until most of the mushroom liquid has evaporated, anywhere from 8-12 minutes depending on the types of mushrooms. Add the mushrooms to the beans.
• Turn off the heat and season the beans with the remaining salt and pepper.
• Preheat oven to 350.
• Make the sage bread crumbs: Melt the margarine in a large, heavy skillet over medium heat. Stir in the bread crumbs, walnuts, sage, oregano, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minute Remove from the heat.
• Pour the beans into a casserole dish. Top with the sage bread crumbs. Bake for 20-25 minutes, until the bread crumbs are golden and the beans are bubbling.

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives.

Steps:

• Trim fat from meat and cut into cubes.
• Heat butter and oil in heavy based saucepan and brown meat.
• Remove meat from pan and saute bacon, onion and garlic in the pan drippings.
• Stir in flour and allow to brown.
• Remove from heat and stir in stock, wine,bay leaf,thyme,seasoning.
• Return the meat to pan and simmer for about 1 hour or until meat is tender.
• Stir in mushrooms and cook for a further 15 minutes and serve sprinkled with parsley.

Steps:

• In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended., Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.

Steps:

• Preheat oven to 400 degrees F.
• Combine the beef, mushrooms, onion, and bell pepper in a heavy skillet over medium-high heat. Stir in the salt and pepper, and cook until the meat is browned.
• Drain the fat, and then spoon the meat and vegetables into a lightly greased 8-by-8 inch glass baking dish.
• Sprinkle the cheese over the top of the meat and vegetables.
• Whisk together the rest of the ingredients and pour into the dish.
• Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.
• Serving size is 1 cup.

Steps:

• Cook noodles according to package directions; drain. In a large skillet, saute mushrooms in 1/4 cup butter for 10-15 minutes or until tender., Place a third of the noodles in a greased 13x9-in. baking dish; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Layer with 1-1/3 cups cheese and a third of the mushrooms. Repeat layers twice. Dot with remaining butter., Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted.