Erinisme
01-28-2009, 01:21 PM
Southwestern Mushroom Casserole
Casa de San Pedro
From Every Day with Rachael Ray
November 2008
SERVES 6
Prep Time: 15 min
Cook Time: 45 min
Two 8-ounce packages sliced mushrooms
1/4 cup beef broth
1 tablespoon flour
1/2 cup heavy cream
1/2 teaspoon cayenne pepper
Salt
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, cut into pieces
1. Preheat the oven to 350°. Place the mushrooms in a 2-quart pie pan. In a medium bowl, combine the beef broth and flour; microwave at low power until slightly thickened, 2 to 3 minutes. Stir in the heavy cream and cayenne; season with salt. Immediately pour the sauce over the mushrooms.
2. In a medium bowl, mix together the breadcrumbs and parmesan. Sprinkle on top of the mushrooms, top with the butter and bake until browned, about 45 minutes
Casa de San Pedro
From Every Day with Rachael Ray
November 2008
SERVES 6
Prep Time: 15 min
Cook Time: 45 min
Two 8-ounce packages sliced mushrooms
1/4 cup beef broth
1 tablespoon flour
1/2 cup heavy cream
1/2 teaspoon cayenne pepper
Salt
1/2 cup breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons butter, cut into pieces
1. Preheat the oven to 350°. Place the mushrooms in a 2-quart pie pan. In a medium bowl, combine the beef broth and flour; microwave at low power until slightly thickened, 2 to 3 minutes. Stir in the heavy cream and cayenne; season with salt. Immediately pour the sauce over the mushrooms.
2. In a medium bowl, mix together the breadcrumbs and parmesan. Sprinkle on top of the mushrooms, top with the butter and bake until browned, about 45 minutes