Baked Mushroom Casserole

Ingredients

• 4 tablespoons olive oil
• 4 tablespoons butter
• 1 large onion, grated
• 3 garlic cloves, finely chopped
• 9 oz oyster mushrooms, cut in strips
• 9 oz white button mushrooms, sliced
• 4 tablespoons dry white wine
• 3 cups chicken stock
• 1/4 teaspoon grated nutmeg
• salt and pepper
• 1/4 oz orzo or other tiny pasta
• 1 1/2 cups grated kefalograviera or pecorino cheese

Directions

Heat half the oil with half the butter in a large pan. Add the onion and garlic and cook over low heat, stirring occasionally, for 4-5 minutes, until softened. Add both kinds of mushrooms and cook, stirring constantly, until their liquid has evaporated. Pour in the wine, increase the heat to high, and cook, stirring constantly, for a few minutes. Pour in the stock, add the nutmeg, and season with salt and pepper. Reduce the heat and simmer for 20 minutes. Meanwhile, preheat the oven to 350° F. Heat the remaining oil with the remaining butter in a skillet or frying pan. Add the pasta and cook, stirring frequently, until it starts to brown. Transfer the pasta to an earthenware dish with a lid. Add the mushrooms with their cooking liquid, cover, and bake for 1 1/4hours. Remove the dish from the oven and remove the lid. Sprinkle with the grated cheese, return the dish to the oven, and bake, uncovered, for 15 minutes more, until the cheese has melted and the top is lightly browned. Serve hot.

Submitted 8/31/11.
Source: Vefa's Kitchen
Submitted By: b smith

Baked Mushroom Casserole