Casseruola di Funghi is a warm, comforting dish that brings out the rich, earthy flavors of mushrooms in a creamy, cheesy casserole. This dish is perfect as a side for a larger meal or even as a main course for mushroom lovers. Here’s how you can make it:
Ingredients:
- 500g (1 lb) mixed mushrooms (such as cremini, button, or shiitake, sliced)
- 1 onion (finely chopped)
- 2 cloves of garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups (375 ml) milk (or a combination of milk and cream for extra richness)
- 1/2 cup (120 ml) vegetable or chicken broth
- 1 cup (100g) grated Parmesan or Gruyère cheese (divided)
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- Salt and pepper (to taste)
- Fresh thyme or parsley (for garnish)
- A pinch of nutmeg (optional, for added warmth)
- 1 tablespoon lemon juice (optional, for brightness)
Instructions:
-
Preheat the Oven:
- Preheat your oven to 180°C (350°F).
-
Prepare the Mushrooms:
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic, sautéing until soft and translucent.
- Add the sliced mushrooms to the skillet, cooking until they release their moisture and start to brown (about 8-10 minutes). Season with salt and pepper.
-
Make the Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Stir in the flour to create a roux, cooking for about 2 minutes until it’s lightly golden.
- Gradually whisk in the milk and broth, stirring continuously to avoid lumps.
- Cook until the sauce thickens, about 5 minutes.
- Stir in half of the grated cheese and a pinch of nutmeg, if using. Season with salt and pepper.
-
Combine and Assemble:
- Mix the cooked mushrooms into the sauce.
- Add the lemon juice if you want a hint of acidity to balance the richness.
- Transfer the mixture to a greased casserole dish.
-
Top and Bake:
- Sprinkle the remaining cheese over the top of the casserole.
- Add breadcrumbs on top for a crunchy finish.
- Bake in the preheated oven for 25-30 minutes, until the top is golden and bubbly.
-
Serve:
- Garnish with fresh thyme or parsley before serving.
Tips:
- For Extra Creaminess: Substitute part of the milk with heavy cream.
- Cheese Variations: Try using different cheeses like mozzarella for a stretchy texture or Pecorino Romano for a sharper flavor.
- Add Vegetables: You can add cooked spinach, kale, or even sautéed leeks to the mushroom mixture for added depth.
This Casseruola di Funghi is perfect for cozy dinners, providing a delicious and indulgent way to enjoy mushrooms!
