Gluten Dairy Free Mushroom Casserole

By: Jovial Foods

Probably the best part about this Gluten Dairy Free Mushroom Casserole recipe from Jovial Foods is that basically just about everyone can enjoy this healthy dish. This is definitely one of those healthy casserole recipes to add to your recipe queue.

Notes

This recipe comes courtesy of Jovial Foods

Cooking MethodCasserole

Ingredients

BECHAMEL SAUCE:
4 tablespoons vegetable spread
1/2 cup amaranth flour
2 cups unsweetened almond milk
1 pinch nutmeg, grated
Sea salt and black pepper, to taste
MUSHROOM SAUCE:
2 tablespoons olive oil
1 tablespoon vegetable spread
3 1/2 ounces shiitake mushrooms, stems removed
4 ounces oyster mushrooms
4 ounces crimini mushrooms
1 ounce dried porcini mushrooms
1 clove of garlic, peeled and minced
1/4 cup flat leaf parsley, minced
1/4 cup Oloroso sherry
WALNUT PESTO:
1/4 cup walnuts, chopped
1 garlic clove
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon sea salt
Almond milk, for thinning if needed
12 ounces Jovial Brown Rice Penne Rigate

Instructions

Bring 4 quarts of salted water to a rolling boil. Add Brown Rice Pasta and cook al dente. Drain pasta and rinse with cold water to stop the cooking process.
Preheat oven to 375 degrees F.
In a heavy bottom sauce pot set to medium heat, add 4 tablespoons of margarine. When melted, add flour and stir to combine. Reduce heat and cook until mixture turns pale brown, stir with a wooden spoon. Be careful not burn. Cook for approximately 10 minutes.
Remove from heat and slowly whisk in 2 cups of almond milk. Place back on medium to low heat and bring to a simmer stirring occasionally (about 10 minutes). As its simmering the sauce will thicken and the floury taste will dissipate. Remove from heat and season with salt, pepper and nutmeg.
Reconstitute the dry porcini mushrooms by placing them in boiled water and let stand for 5 minutes. After 5 minutes remove from water and set mushrooms and water aside.
Slice all mushrooms the same size and set aside.
In a large sauté pan on medium high heat, add 2 tablespoons of olive oil. When the oil is hot add porcini mushrooms, parsley and garlic. Stir for a couple of minutes then add 1 tablespoon of margarine and the chopped mushrooms, stirring for about 5 minutes more.
Add the sherry to the mushrooms and let the liquid reduce. At that point add the liquid that was saved from the porcini mushrooms. Cook down and let it reduce. It will start to thicken and have the consistency of syrup. Remove from heat and stir in béchamel sauce.
To make walnut pesto, add 2 tablespoons of olive oil, remaining garlic and walnuts in a hand blender with a pinch of sea salt. Pulse until smooth, adding a drizzle of almond milk if needed. When smooth, add thyme and rosemary and pulse to incorporate. Stir into mushroom and béchamel sauce.
Toss pasta into the mushroom sauce mixture until well combined. Turn into large baking dish (9” x 12”). (If you would like to add cheese, mix in 1/2-1 cup of grated Parmesan cheese.)
Bake for 30 to 40 minutes or until the top begins to get bubbly and brown.
Garnish with fresh parsley and let cool for 5-10 minutes before serving.