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Italian Sausage and Shiitake Mushroom Casserole Al Forno

50 mins

Italian sausage in cream sauce with a salad



  • 4 tsp oil 1 onion, chopped

  • 4 cloves garlic, minced

  • 1/2 tsp dried oregano

  • 1 pkg (500g) Marcangelo Hot or Mild Italian Pure Pork Sausage, cut into 1-inch chunks

  • 1 lb Shiitake mushrooms, stemmed and cut in half2 large tomatoes, coarsely chopped

  • Salt and pepper

White sauce:

  • 1/4 cup butter

  • Pinch nutmeg

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 2/3 cup ricotta cheese (optional)

  • 1 cup shredded Mozzarella cheese

This casserole can be assembled to the point of adding cheese on top and then refrigerated for up to 8 hours. Bring to room temperature for 30 minutes before broiling.

Cooking Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Broil 6-inches from the broiler until topping is golden, 3 to 4 minutes.


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