Asparagus and mushroom casserole recipe
Asparagus and Mushroom Casserole recipe
|500 g||asparagus, trimmed, washed|
|500 g||mushrooms, sliced|
|250 g||Cheddar cheese, grated|
Melt butter in a saucepan and sauté mushrooms until soft. Add some olive oil, if desired.
Prepare some vegetable broth (about 400ml) and add about 100ml to the saucepan. Stir for 1 minute. Remove from heat and leave to cool a little.
Pour into blender and process until smooth. Add more broth until desired consistency is reached. It should not be very thick but not completely liquid.
Place the asparagus stalks in the bottom of a casserole dish and pour mushroom mixture on top. Asparagus should not be covered well with the sauce. Sprinkle shredded cheese over the asparagus.
Preheat oven to 150°C.
Cover the casserole foil and bake for 25-30 minutes.
ca. 40 min
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