In Delaware, which is a stone’s throw away from the mushroom capital of the world (Kennett Square PA), it’s easy to get carried away with mushrooms. Their variety seems endless – reliable white buttons and criminis; flavorful shitakes; exotic oysters, trumpets, enoki, hen of the woods – you name it. And to top it off, all those varieties are readily available at local grocers and specialty shops.
No matter what the variety, mushrooms offer a perfect foil for these meatless dishes which are all the rage these days. Their earthy, almost-meaty taste and rich textures complement the other, more forward elements in a dish. Mixing and matching makes for plenty of flavorful combinations.
More and more of us are practicing meat-free eating, often more than one time per week. For instance, Meatless Mondays are the perfect antidote for a weekend filled with too many rich, often luxurious meals. And, meatless meals in general are ideal for those who are health oriented or wish to lighten up, key benefits of incorporating plant-based ingredients. There are endless plant-based recipes to choose from and these meals can be fun, delicious and offer so many options for a health-conscience family.
My mushroom pasta casserole is just such a dish. Easy to make, and able to be prepared in advance, it’s perfect for weeknight suppers when everyone in the household is on the run.
Baked Mushroom and Fettuccine Casserole
Ingredients
1½ pounds mixed mushrooms, cleaned and sliced
2 sprigs each fresh rosemary and thyme
1 large onion or several shallots, diced
7 tbs unsalted butter
5 tbs flour
1½ cups heavy cream
2 tsp kosher or sea salt
½ tsp ground black pepper
1 32-oz carton of low-salt vegetable broth
1 pound fettuccine, cooked 1-2 minutes less than manufacturer’s instructions
½ cup grated Romano cheese
½ cup thinly sliced Fontina cheese
Preparation
Melt 5 tbs butter in a large saucepan over medium heat. When bubbling, add flour. Whisk until mixture begins to brown like roux, about 3 minutes. While whisking slowly pour in vegetable broth. Continue until mixture thickens. Stir in cream and add herbs. Reduce to a gentle simmer and cook 30 minutes, stirring occasionally.
Meanwhile, heat remaining 2 tbs butter in a large skillet. Add onions. Cook till softened, about 3-5 minutes. Add mushrooms and cook till they are tender, about 5 - 8 minutes. Stir to combine and season with salt and pepper. Set aside.
Preheat oven to 350 degrees and prepare pasta according to directions. If baking the dish, undercook pasta by a few minutes. After draining, put pasta back into the large pot. Stir in mushroom mixture. Toss in Romano cheese. Pour into casserole dish and top with Fontina cheese. Bake ~30 minutes. The baking step can be omitted with the dish being served right after the pasta mixture is added if desired.
My friends at the Sunday Supper Movement also are celebrating the delicious options made possible through meatless meals. Please check out the following mouth-watering recipes. Also we’d like to thank Em Beitel for hosting this week. em@sundaysuppermovement.com
Marvelous Meatless Meals
- Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
- Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
- Baked Mushroom Fettuccine by Delaware Girl Eats
- Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
- Greens and Pea Manicotti by Food Lust People Love
- Leek and Swiss Chard Gratin by Caroline’s Cooking
- Mushroom Breakfast Casserole by Brunch-n-Bites
- Raisin Bread Cheddar Strata by Pies and Plots
- Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
- Roasted Vegetable Lasagna by A Day in the Life on the Farm
- Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
- Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
- Spinach Ravioli Bake by Our Good Life
- Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
- Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
- Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
- Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
- Vegetarian Shepherd’s Pie by Simple and Savory
- Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
