Tomorrow, Puxsutawney Phil will tell us if we should prepare for six more weeks of cheesy casseroles or start packing up our dutch ovens. My bet, these warm and comforting dinners ain't going nowhere fast...
Butternut Squash & Duxelles Casserole:
from Vegetarian Times, February 2010
Duxelles (pronounced dook-SEHL) is a paste of finely chopped mushrooms and shallots used to flavor classic French dishes. A food processor makes quick work of the chopping. The mixture is extremely versatile - try it spread on toast as an appetizer. This recipe is also a good way to use tough stems from shiitake and portobello mushrooms.
8 oz. fresh mushrooms or mushroom stems
2 shallots, coarsely chopped (1/4 cup)
1 1/2 t butter
1 T finely chopped parsley
1/4 t ground black pepper
1 cup milk
2 T all-purpose flour *to make GF use your favorite GF flour (rice, bean, etc.)
1 clove garlic, minced
3/4 cup shredded Gruyere cheese (3 oz) divided
1/8 t nutmeg
1 (2.5 lb) butternut squash, peeled, seeded, and cut into 1/8-inch slices
1. Pulse mushrooms in food processor 20 times, or until finely chopped. Transfer to bowl. Place shallots in food processor; pulse 20 times, or until finely chipped. Transfer to same bowl.
2. Melt butter in skillet over medium-high heat. Add mushrooms and shallots, and season with salt. Cook 10 minutes, stirring occasionally. Stir in parsley and pepper.
3. Preheat oven to 350. Coat 9-inch deep-dish pie pan or gratin dish with cooking spray.
4. Bring milk, flour, and garlic to a simmer in saucepan over medium heat, whisking constantly. Cook 2 minutes, or until sauce is thick enough to coat back of spoon, whisking frequently. Whisk in 1/2 cup cheese and nutmeg, and season with salt & pepper.
5. Spread one-third squash in prepared pan. Top with 1/3 cup cheese sauce and half of mushroom mixture. Repeat layers, ending with cheese sauce. Sprinkle with remaining 1/4 cup cheese. Bake 45-60 minutes, or until squash is tender and top is browned. Let stand 10 minutes before serving.
Cuddle up & wish for Spring!
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