Wild Mushroom And Tomato Casserole

By á-174942

Ingredients

• 1 1/2 ounces mixture dried wild mushrooms (such as oyster mushrooms and porcini)
• 1 quart boiling water
• 2 large onions (1 1/2 pound) sliced
• 3 tablespoons unsalted butter or olive oil
• 3 tablespoons brown sugar
• 1 teaspoon salt
• 3 tablespoons flour
• 1 1/2 pound stale crusty country-style bread cut thick slices (preferably sourdough)
• 3 cups chopped tomatoes - (1 1/2 lbs)
• 10 ounces coarsely-grated Gruyere-style cheese
• 2 tablespoons minced fresh sage
• 1/2 cup grated sapsago cheese (or Parmesan cheese)
• 1/2 teaspoon caraway seeds (optional)

Details

Servings 8

Preparation

Step 1

Place mushrooms in large heatproof container, and add boiling water. Cover, and infuse 1 to 2 hours, or until mushrooms are tender. Strain infusion, and reserve infusion liquid. Coarsely chop mushrooms, and set aside in large bowl.

Place onions, butter and sugar in large skillet, cover and sweat over medium heat 10 minutes, or until onions are soft and beginning to caramelize on bottoms. Add salt, and stir in flour to thicken. Place onions in bowl, and deglaze skillet with about 1 cup mushroom infusion, whisking well. Pour deglazing liquid into mushroom infusion.

Preheat oven to 375 degrees. Spray 2-quart casserole with nonstick cooking spray.

Layer bread in casserole. Chop any remaining bread into small irregular pieces, and set aside. Combine mushrooms and tomatoes, and cover bread layer with mixture. Combine Gruyere cheese and sage, and scatter evenly over mushroom-tomato mixture. Cover with chopped bread. Spread onions over bread, and add mushroom infusion. Pat smooth with back of wooden spoon. Sprinkle sapsago cheese and caraway seeds, if using, over top.

Bake uncovered 45 to 55 minutes, or until set and crispy on top. Serve hot directly from oven.

This recipe yields 8 to 10 servings.

Per Serving: 430 Cal; 19g Prot; 17g Total Fat (17 Sat. Fat); 50g Carb.; 45mg Chol; 900mg Sod.; 4g Fiber; 7g Sugar.

Wine Suggestions: The mushrooms, onions and cheeses pair well with earthy red varieties such as Pinot Noir and Syrah/Shiraz. The tomatoes and cheeses pair with Red Zinfandel. And a lighter style Cabernet will pick up on the mushrooms, sage and caraway. Experiment!