6 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound baby bella mushrooms, sliced
1/2 onion, minced
3 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 tsp. Sunny Paris seasoning from Penzeys (substitute
1 cups heavy cream*
1/2 cup chicken or vegetable stock
1/2 c. yogurt
10 oz. frozen chopped broccoli, cooked (steam 5-6 minutes)
2 cups shredded Cheddar and other cheeses (I used a bit of Mozzarella)
3 cups cooked rice (made from 2 c. uncooked rice)
Salt and freshly ground black pepper, to taste
Special equipment: 1 1/8-quart oval casserole dish
Preheat oven to 425 degrees F.
In separate pan, melt 3 Tbsp. butter. Saute onions until browned. Add mushrooms and garlic and cook until mushrooms are done.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, Sunny Paris seasoning, heavy cream, yogurt, and chicken stock. Add broccoli, 1/2 the cheese, and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
* If no heavy cream, substitute 3/4 c. milk, 1/3 c. butter, 1 Tbsp. flour
Optional: Make a simple breadcrumb topping.