Mushroom Casserole
recipe from Lisa @ The Cutting Edge of Ordinary

Two – 8 ounce packages sliced mushrooms (or one 16 ounce package)

¼ cup beef broth

1 tablespoon flour

½ cup heavy cream

½ teaspoon cayenne pepper

½ cup breadcrumbs (I used Panko)

½ cup grated Parmesan cheese

2 tablespoons butter, cut into small pieces

 

Preheat the oven to 350. Place the mushrooms in a 2-quart pie pan. I used a deep-dish pie pan and it worked out well, but you could use a regular ole glass Pyrex pie plate and it would have worked out fine too. Remember the mushrooms will shrink a lot in the oven. 

 

In a small saucepan combine the beef broth and the flour. Cook over medium heat, stirring occasionally until sauce is thickened (about 1 to 2 minutes). Stir in the heavy cream and cayenne. Salt to taste. Immediately pour over the mushrooms.

 

In a medium bowl mix together the breadcrumbs and Parmesan. Sprinkle on top of the mushrooms. Top with the pieces of butter. Bake until golden brown, about 45 minutes.