Hi everyone, welcome back. This broccolini casserole has a more balanced approach than the rest. There is nothing out of a can and it is made entirely from scratch. A cheesy roux thickens this casserole with optimal flavor coming from high quality ingredients and techniques. Charred brocollini and sautéed mushrooms along with shallots add complexity & richness to this dish. Our secret ingredient quinoa adds texture and nuttiness giving making this dish guilt free.
Ingredient List: ROUX'
4 oz gouda cheese
2 oz sharp cheddar cheese
1 cup whole milk
2 tbsp butter
2 tbsp flour
1/4 cup white wine
1 tsp salt
1/2 yellow onion (small dice)
2 cloves garlic minced
Ingredients List:
2 cups ritz crackers or homemade breadcrumbs
3 cups broccolini just florets
1 tbsp fresh thyme (rough chop)
4 cloves garlic (minced)
1/4 cup quinoa
3/4 cup vegetable stock
2 large eggs (beaten)
1 large shallot (minced)
1/4 cup white wine
2 tbsp butter
8 oz cremini mushrooms (sliced)
Step by Step instructions:
In a small cast iron skillet on medium high heat, add 1 tbsp vegetable oil and cook broccolini for 3 minutes until lightly charred. Season with a pinch of salt & pepper. Remove from pan and place in a bowl for later.
In the same skillet on medium high heat, add 2 tbsp butter and add 8oz mushrooms. Cook for 3 minutes until golden brown and slight char. Reduce heat to low and then add 1 shallot, 2 cloves of garlic and 1 tbsp thyme. Cook for 3 minutes until shallots have softened. Deglaze with 1/4 cup white wine and season with a pinch of salt. Remove from skillet and place in a bowl for later.
To make the roux start by heating cast iron pan on medium low heat. Next melt 2 tbsp butter. Once butter is melted add 2 tbsp flour while stirring the flour into the butter and incorporating it. Make sure there are no lumps. Cook until golden brown for about 3 minutes.
Next add 1/2 onion, 2 cloves of minced garlic and cook for 5 minutes on low heat while stirring and scraping brown bits from bottom of the pan. Once the onion has softened, deglaze with 1/2 cup white wine.
Once the alcohol has burned off, add 1 cup of milk and bring heat up to medium. Next add the gouda & cheddar cheese and whisk it until the cheese blends well with the milk. Once the cheese has melted remove from heat and set aside. After the sauce cools, whisk 2 eggs in a separate bowl and then add to the mixture.
To cook the quinoa follow directions on package. Once quinoa is cooked, drain excess liquid and mix together with the mushrooms and broccolini. Add all ingredients to cast iron skillet and mix well. Top with broken up ritz crackers or homemade breadcrumbs. Place in oven at 350 degrees for 30 minutes.
Check out this recipe on youtube!
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