Cream Of Mushroom Casserole By Rachael Ray Recipes

Steps:

• Bring a large pot of water to a boil for the egg noodles.
• Heat a medium sauce pot over medium heat.
• Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter.
• When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender.
• Sprinkle in a couple of tablespoons flour and cook 1 minute.
• Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream.
• Reduce heat to low and gently simmer.
• Season the sauce with nutmeg, salt and pepper.
• Heat a nonstick skillet over medium-high heat.
• Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms.
• Cook the mushrooms 8 minutes, until tender.
• Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock.
• Reduce heat to medium low and let the liquid cook off.
• Preheat broiler to high.
• While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them.
• Drain noodles and return to hot pot.
• Add the sauce to the pot and toss noodles to coat in sauce.
• Lightly cover a casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese.
• Place the casserole under the broiler and melt and bubble the cheese until brown at edges.
• Garnish with chives.

Steps:

• For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.
• Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes. Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more. Add the flour, stir a minute, add the wine, stir in the stock and thicken. Add the cream and Boursin and reduce the heat to simmer. Add the green beans and chicken and thicken a bit; stir in the tarragon.
• Transfer into a casserole dish and cool. Cover and refrigerate for a make-ahead meal.
• To reheat: Bring back to room temp. Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
• Heat 2 to 3 inches of frying oil to 365 degrees F in a countertop fryer or in a deep medium pot over medium to medium-high heat. Separate the onion rings and soak in the buttermilk. Toss a few rings at a time into the flour and fry until crisp; drain on paper towels and repeat with the remaining onions.