Duxelles is a fancy way of saying finely chopped mushrooms. This is a simple recipe that is delicious.
Duxelles and Squash Casserole Recipe
- 8 oz Fresh Mushrooms
- 2 Shallots, coarsely chopped
- 1 1/2 Teaspoon Butter
- 1 Tablespoon Parsley, finely chopped
- Pinch of Pepper
- 1 Cup Milk
- 2 Tablespoons Flour
- 1 Teaspoon Garlic, minced
- 3/4 Cup Gruyere Cheese, shredded and divided
- 1/4 Teaspoon Nutmeg
- 1 Butternut Squash, peeled, seeded and sliced into 1/4 inch thick slices
- Preheat the oven to 350?F and coat a baking dish with cooking spray.
- In a food processor pulse the mushrooms until finely chopped, remove and add the shallots and pulse until the shallots are finely chopped. Combine in a bowl.
- In a skillet over medium-high heat melt the butter and add the mushrooms and shallots. Season lightly with salt and cook for 10 minutes or until any liquid released is mostly evaporated and the shallots are lightly browned.
- Stir in the parsley and pepper.
- In a separate skillet bring the milk, flour, and garlic to a simmer; whisking constantly. Cook until the sauce is thickened; about two minutes, then add half the cheese and the nutmeg. Season with salt and pepper.
- Layer 1/3 of the squash in the dish and top with 1/3 cup of cheese sauce and half the mushroom mixture. Repeat the layers, ending with the cheese sauce. Sprinkle with remaining cheese.
- Bake for 45 minutes or until squash is tender and the top is browned.
- Let stand ten minutes, then serve and enjoy!