Italian Sausage and Shiitake Mushroom Casserole Al Forno
Time & Servings
4 servings
50 min ready time =
50 min cooking
Ingredients
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4 tsp oil 5760
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1 onion, chopped 5761
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4 cloves garlic, minced 5762
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1/2 tsp dried oregano 5763
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1 pkg (500g) Marcangelo Hot or Mild Italian Pure Pork Sausage, cut into 1-inch chunks 5764
Marcangelo Sausages Pork Italian Mild Gluten Free (5PK) 500G$6.20 • Ea -
1 lb Shiitake mushrooms, stemmed and cut in half 5765
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2 large tomatoes, coarsely chopped 5766
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Salt and pepper 5767
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1/4 cup butter 5768
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Pinch nutmeg 5769
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1/4 cup all-purpose flour 5770
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2 cups milk 5771
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2/3 cup ricotta cheese (optional) 5772
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1 cup shredded Mozzarella cheese 5773
Directions
- Heat 1 tsp of the oil in large skillet set over medium-high heat. Add Marcangelo sausages; cook, stirring, until golden and cooked through, 10 to 14 minutes. Transfer to plate.
- Add remaining oil to skillet. Add onion, garlic and oregano and a pinch of salt and pepper. Cook, stirring, for 1 minute. Add mushrooms and tomatoes. Cook, stirring, until mushrooms have wilted and any excess liquid has evaporated, 5 to 7 minutes. Transfer to a 12-inch rectangular baking dish or casserole. Stir meat back into mixture. Season to taste with salt and pepper.
- Melt butter in a saucepan set over medium-high heat. Add the flour; cook, stirring, for 1 minutes. Slowly whisk in the milk until blended. Bring to a boil. Reduce heat and cook, stirring, until mixture is thickened, about 5 minutes.
- If using ricotta, dollop evenly over the sausage mixture. Evenly pour the white sauce over the sausage/mushroom mixture so that it covers it completely. Sprinkle cheese over white sauce.
- Broil 6-inches from the broiler until topping is golden, 3 to 4 minutes.
Tip
• You can use a mixture of several different kinds of mushrooms to replace the shiitakes.