Cream of Mushroom
During the holiday season, people think of making their best and traditional casserole recipes. Green Bean Casserole, Broccoli Casserole and many more use canned Cream of Mushroom in their recipes.
I want to show you, just how simple and oh so delicious it is to make a homemade Cream of Mushroom recipe for your casserole dishes this holiday season. This recipe can also be turned into a soup by adding some vegetable or chicken stock with the heavy cream so that it's not as thick and concentrated.
Many times in cooking, as we are very busy, we grab pre-made ingredients. I understand this, trust me. I have three kids running around here! But I also think it's important to learn how to make things from scratch and see just how good (and so much better) it is when made with your own two hands and fresh ingredients.
- 3 TBL of olive oil
- 1 Spanish onion – diced
- 2 cloves of garlic – finely chopped
- 1/2 TBL of dried Italian seasoning
- 2 tsp of Kosher salt
- 1 tsp of red pepper flakes
- 1 lb of Cremini Mushrooms – sliced
- 3 TBL of flour
- 1.5 pints of heavy whipping cream
Heat a large pot to medium heat with olive oil.
Add the onions and garlic and saute until the onions soften and become translucent, while stirring and avoiding the garlic from burning – add the flour and mix with onions and garlic for about 1 minute.
Add the sliced mushrooms, salt, pepper flakes and dried Italian seasoning and saute until the mushrooms release their juices and the mushrooms soften.
(At this point you can add some white wine and/or stock to turn into a soup)
After about 8-10 minutes, and the mushrooms have softened and released their juices, add the heavy whipping cream and turn up the heat, bringing the heavy cream to a boil.
Once the cream starts to boil, turn the heat down to medium-low, taste for seasoning and wait for the Cream of Mushroom to thicken.
Once thickened and seasonings are right – turn off and use in your favorite casserole dishes!