(NC)—The rich full-bodied flavour and texture of sautéed mushrooms and green onions add pizzazz to this “never fail” version of the classic, perfect for a family fall feast.Preparation time
: 15 minutes Cooking Time
: 30-35 minutes
2 tbsp butter 25 mL
1 lb sliced fresh mushrooms 500 g
4 large green onions, chopped 4
2 tbsp all-purpose flour 25 mL
2 1/4 cups milk 550 mL
4 oz cream cheese, cubed 125 g
1/4 tsp each nutmeg, salt and black pepper 1 mL
4 to 6 cooked, peeled potatoes (2 lb/ 1 kg) 4 to 6
1 1/4 cups each fresh breadcrumbs and grated Cheddar or Swiss cheese 300 mL
Melt butter in large saucepan over medium heat. Stir in mushrooms and onions; cook, covered until tender, about 5 minutes. Stir in flour. Gradually stir in milk, cream, cheese, nutmeg, salt and pepper. Bring to boil, stirring constantly; cook until smooth and thickened. Pour into greased 8 cup (2 L) baking dish. Cut potatoes into 1/4” (6mm) slices and fold into sauce. Sprinkle breadcrumbs and cheese on top. Bake in 350°F (180°C) oven 25 minutes or until hot and bubbly.
Makes 6 servings.Tips:
• For convenience, cook potatoes a few days before. Cook potatoes until tender but firm; cover and cool or chill before slicing.
• If potatoes have thin skins do not peel - you not only save time but will gain extra nutrition.
Protein: 15.3 g
Fat: 21.5 g
Carbohydrates: 40.0 g
Dietary Fibre: 3.8 g
This recipes is an excellent source of calcium, niacin, vitamin B-2, and is a source of fibre.
More delicious recipe ideas can be found online at www.mushrooms.ca.
- News Canada