Casserole with Wild Mushrooms
If you or someone in your household is hesitant to try wild mushrooms, this could be the recipe for you. It's a simple chicken vegetable casserole, brought up a level by the addition of wild mushrooms! You can use whatever species you have on hand, but it will be best with those that hold their texture well, like the Hedgehogs and Honeys I used here.
Kate's Chicken Vegetable Casserole with Wild Mushrooms
2 cups Honey mushrooms*
2 cups Hedgehog mushrooms*
(*or mushrooms of choice, totalling four cups)
1 tbsp butter
4 cups broccoli florets
4 cups cauliflower florets
1 pound chicken (or protein of choice), cubed
1 can condensed cream of mushroom soup
2/3 cup milk
1 tsp thyme
1 tsp oregano
1 or 2 cups shredded cheese (I use Asiago)
Preheat oven to 425F and spray a 3 quart casserole dish with cooking spray.
Add 1/2 tbsp butter to a frying pan and cook the Honey mushooms, covered, over low heat for 15 minutes (Honey mushrooms need to be well-cooked).
When Honeys are cooked, place them in a bowl and set aside. Add another 1/2 tbsp butter to the pan and toss in the Hedgehogs. Cook until lightly browned, about 7-10 minutes. Add to the bowl with the Honeys.
Place broccoli and cauliflower florets in the casserole dish, and scatter cubed chicken over top. Spread cooked mushrooms on top.
Combine the soup, milk, oregano, and thyme in a mixing bowl and whisk well. Pour over casserole. Top with shredded cheese to taste.
Bake uncovered about 35 minutes, or until chicken and vegetables are cooked. Serves 4.