Mushroom & Broccoli Casserole with Baked Pastry

Ingredients

• •1/2 oz dried porcini mushrooms
• •1/2 lb broccoli, cut into florets, stem diced
• •6 oz oyster mushrooms, roughly chopped
• •2 carrots, small diced
• •2 green onions, small diced and separated
• •1 stalk celery, small diced
• •1 tsp fresh thyme
• •3 tbsp flour
• •2 tbsp butter
• •1 oz cheddar cheese, shredded
• •1 pie crust

Steps

1. 1Preheat the oven to 400°F. Wash and dry the fresh produce. In a bowl, combine the dried porcini mushrooms and 1 1/2 cups of hot water; let stand for at least 10 minutes, then remove (reserving the water) and roughly chop.
2. 2Toss broccoli florets with olive oil, salt, and pepper, and roast in the oven for 12-14 minutes, until lightly browned and tender. Remove from the oven, leaving it on.
3. 3While the broccoli roasts, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots, celery, oyster mushrooms, chopped porcini mushrooms, thyme, and scallion whites. Season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until softened.
4. 4Add the butter to the pan and cook, stirring frequently, 30 seconds to 1 minute, or until melted. Add the flour and cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned. Slowly stir in the reserved mushroom water. Cook, stirring occasionally, 2 to 4 minutes, or until the mixture is slightly thickened. Add the roasted broccoli and stir to combine. Turn off the heat and season with salt and pepper to taste.
5. 5Transfer the finished filling to a baking dish. Top with pie crust. Bake as directed by pie crust instructions (probably 12 minutes), until crust is golden brown. When five minutes remain, top with shredded cheese and return to oven. Let stand for at least 2 minutes before serving. Top with scallion greens.