Broccoli Casserole
Ingredients:
1 pound broccoli, trimmed and cut into bite sized pieces
1 tablespoon butter
1 8 ounce package crimini mushrooms, quartered
2 cloves garlic, grated
1 teaspoon thyme, chopped
salt and pepper to taste
2 tablespoons flour
1 tablespoon dry sherry
1/2 cup chicken stock
1/2 cup heavy cream
1 slice whole grain bread
1 tablespoon butter
salt and pepper to taste
1 handful french fried onions
1 handful almond slivers, toasted
Directions:
Steam the broccoli until just tender.
Chill the broccoli in ice water to stop the cooking process.
Melt the butter in a pan.
Add the mushrooms, garlic, thyme, salt and pepper and saute until the mushrooms start to release their moisture, about 5 minutes.
Stir in the flour and cook for a minute.
Add the chicken stock and heavy cream and simmer until it thickens, about 10-15 minutes.
Stir in the broccoli.
Pour the mixture into an 8x8 inch baking dish.
Pulse the bread, butter, salt and pepper in a food processor to combine.
Stir in the onions and almonds.
Pour the onion and almond mixture over the broccoli mixture.
Bake in a preheated 400F oven for 15 minutes.
