Mushroom Casserole

• 1 tbs butter
• 1 cup chopped onion
• 3/4 tsp salt
• 2 stalks minced celery
• 1/4 tsp mustard
• 1/4 tsp thyme
• 2 lbs fresh mushrooms, coarsely chopped
• lots of freshly ground black pepper
• 2 tbs unbleached white flour
• 2-4 tbs dry sherry (or cooking white whine)
• 4 slices of toasted, buttered whole grain bread cut into 1 cm cubes
• 1/2 cup packed grated sharp cheddar cheese
• 4 large eggs
• 1 cup milk
• paprika to sprinkle on top

Procedure

• In a large heavy skillet saute the onions and celery in butter with salt and herbs, until the onions are clear and the celery just tender (5-8 minutes).


• Add mushrooms and black pepper. Continue sauteing over medium heat, stirring frequently, for about 5 minutes


• Gradually sprinkle in the flour, mixing constantly. Keep mixing, and cook 5 minutes more over low heat. Add sherry, stir, and cook an additional 5 minutes on low heat.


• Preheat oven to 350 C.


• Spread the saute in your buttered casserole dish. Sprinkle the toast cubes on top, and follow suit with the grated cheese.


• Beat together the eggs and milk (for extra froth, whip them in the blender), and pour this custard over the top. Dust generously with paprika, and bake uncovered for about 45 minutes, or until firm and nicely-browned.


• Eat while hot.







© 2010 Alexander C. Kozen