Yea…it’s Potluck theme again and I am bringing a casserole to the party. This week I have another recipe from Nigel Slater’s cookbook Eat. It’s a lovely squash and mushroom bake that’s super easy to put together.
It’s very pretty as it emerges from the oven, the cheese and béchamel bubbling up, coating the veggies within. Alas, when you spoon it out on your plate it isn’t a lovely site at all.
Tastes great but once scooped from the baking dish it doesn’t have visual appeal. The mushrooms give this casserole a very earthy flavor, lots of tastes mingling with the melty cheese. It’s quite good and we will have it again.
It was a nice side kick for the potatoes and lamb.
If you ever want to serve to guest and keep the aesthetic appeal you best put this into ramekins to bake and serve individually.
Look at that gooey cheese covering the roasted mushrooms and squash........
Here is the recipe – I modified a wee bit.
Several Summer squash, cut into thin slices
Roughly 8 ounces of mushrooms, sliced in chunks
6 ounces of a cheese mixture, I used Monterey and cheddar
Salt and pepper
Heat a small amount of olive oil and sauté the s slices until browned. Do the same with the mushrooms and add basil leaves, seasoning with salt and pepper to your taste.
Now layer the squash, mushrooms and cheese until you have several layers. Since I used a smaller dish I only had two layers. I, am after all, cooking for two and not a large group.
Make a quick béchamel sauce or use a store bought variety. Pour a cup or so over the veggies. Bake at 375 F for a half hour.
This is my contribution to I Heart Cooking Club this week. Check out the delicious fare at the link above.
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