From Cooking for Real
Ingredients
3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
1 (10-ounce) box frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
Special equipment: 1 1/8-quart oval casserole dish
Directions
Preheat oven to 425 degrees F.
Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
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If you want to mix the rice in the pot, you need to use a really really large pot! Otherwise, I just put the rice in casserole dish first, poured the mixture on top and then mixed it in the dish. Also, cook the veggies with the cream and stock for a little bit longer before you add the cheese and pour it in the dish. Makes a good amount of food! Needs a generous amount of salt and pepper.
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