Cream Of Mushroom Casserole

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon extra virgin olive oil (EVOO), 1 turn of the pan

2 tablespoons butter

12 button mushrooms, brushed off with damp towel and chopped

2 tablespoons all-purpose flour

1 cup chicken stock

1 cup whole milk or cream

1/8 teaspoon nutmeg, freshly grated or ground

Salt and pepper

2 tablespoons extra virgin olive oil (EVOO), 2 turns of the pan

1 shallot, thinly sliced

2 portobello mushroom caps, halved and thinly sliced

1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced

1 tablespoon fresh thyme, 4 sprigs, finely chopped

1/3 cup dry white wine, (eyeball it) or more stock

1 pound extra-wide egg noodles


3/4 pound Gruyère or Swiss Emmentaler cheese, shredded

3 tablespoons chives (12-15 blades), chopped

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