Mixed Mushroom Casserole

Mixed Mushroom Casserole


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Toasted baguette cubes mixed with sautéed cremini, chanterelle, and porcini mushrooms makes for a casserole full of flavor! Drowned in a creamy sauce made with Cambozola, the whole thing is baked until bubbly. Serve this rich casserole as a vegetarian main dish or a fantastic side.

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Time needed

1.5 hour preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 1 oz. dried porcini mushrooms
  • 2 C. boiling water
  • 4 oz. French baguette, cut into 3/4-inch cubes
  • 3 T. unsalted butter, plus more for coating the baking dish
  • 1 T. olive oil
  • 8 oz. chanterelle mushrooms, stems trimmed
  • 8 oz. cremini mushrooms, stems trimmed
  • 1/3 C. shallot, diced
  • 3/4 tsp. finely chopped fresh thyme leaves
  • 1/2 C. dry white wine
  • salt
  • black pepper
  • 1 large egg, lightly beaten
  • 1/2 C. heavy cream
  • 6 oz. Cambozola cheese, cut into small pieces

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Heat the oven to 375°F and arrange a rack in the middle. Coat a shallow 2-qt. baking dish with butter and set aside. Place the porcinis in a medium heatproof bowl. Pour the boiling water over them and let the mushrooms sit until softened, about 12 minutes. Meanwhile, spread the bread cubes in an even layer on a baking sheet and bake until light golden brown, about 10 minutes. Transfer to a large bowl and set aside. Heat the measured butter and oil in a large frying pan over medium-high heat until the butter is foaming. Add the chanterelle and cremini mushrooms and cook, stirring rarely, until the mushrooms have released their liquid and are golden brown, about 8 to 10 minutes. Add the shallot and thyme, stir to combine, and cook for 1 minute. Using a slotted spoon, transfer the rehydrated porcinis to the pan and set the mushroom liquid aside. Cook, stirring occasionally, until the shallots have softened, about 1 minute more. Add the wine, scrape up any browned bits from the bottom of the pan, and cook until the wine has almost completely evaporated, about 1 to 2 minutes. Taste and season with salt and pepper as needed. Scrape the mushroom mixture into the bowl with the toasted bread cubes (reserve the pan), add the egg, and stir to combine. Measure 1/2 C. of the reserved mushroom liquid, being careful not to include the sediment, and discard the remaining liquid. Drizzle the measured liquid into the bowl and stir to combine. Transfer the mushroom-bread mixture to the prepared baking dish and spread it into an even layer and set aside. Return the reserved pan to medium-low heat, add the cream, and bring to a simmer. Whisking constantly, add the cheese 1 piece at a time, letting each piece melt before adding the next. Taste and season with salt and pepper as needed. Pour the cheese sauce evenly over the mushrooms and bread. Bake until browned and bubbling, about 15 to 20 minutes. Serve immediately.

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