Mushroom casserole
Chef:
Sunsweet
Prep:
15 mins
Cook:
10 mins
Earthy and flavourful, this dish is packed full of savoury goodness.
2 tbsp olive oil
250g chestnut mushrooms, chopped
1 tsp fresh thyme, finely chopped
½ tsp fresh oregano, finely chopped
3 garlic cloves, chopped
80ml vegetable stock
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
100ml low fat milk
100ml vegetable stock
130g corn flour
100g white cheddar cheese
Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease 4 separate gratin or oven safe dishes with a little olive oil and set aside.
In a large pan on a high heat, add the olive oil and mushrooms then sauté for 4 minutes.
Add the herbs and garlic and sauté for 1 minute.
Stir in the 80ml of vegetable stock, lemon juice and the salt and pepper. Set aside.
In a saucepan, bring the milk and 100ml of vegetable stock to a boil.
Add in the corn flour and cook for 5 minutes, stirring constantly.
Add in half of the cheese and mix well.
Divide into portions using the prepared oven safe dishes and top with the remaining cheese.
Cook in the oven for 10 minutes.
Remove from the oven and top each serving with the mushroom mixture.
Serves
4
Preparation Time
15 minutes
Cooking Time
10 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Family Dinners, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
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