*Substitute 1 cup of fresh oyster mushrooms with 20g dried oyster mushrooms.
**For dried mushrooms, soak mushrooms in warm water for 30-40 minutes then drain. Preserve the water for mushroom stock if you like. Finely chop rehydrated mushrooms and prepare as the recipe calls for above.
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5 cups broccoli florets
1 small onion, thinly sliced
1 cup sliced fresh oyster mushrooms*
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups low-fat milk
1 teaspoon Dijon mustard
1/4 cup seasoned bread crumbs
2 tablespoons Parmesan cheese
1 tablespoon olive oil
Salt and pepper
Preheat oven to 350 degrees.
Bring a pot of salted water to boil. Add broccoli, cook 4 minutes.
Drain and rinse under cold water. Pat dry and transfer to baking dish.
Warm oil in a skillet over medium heat.
Saute onion for 3 minutes. Add garlic and mushrooms**.
Saute 2 minutes. Raise heat to high and saute 3 minutes.
Add to baking dish and season mixture with salt, pepper and red pepper.
Wipe out skillet and return to medium heat.
Melt 2 tablespoons butter, then add flour.
Cook, stirring, until smooth, about 2 minutes.
Whisk in milk and bring to boil. Whisk 5 minutes until thickened. Add mustard.
Season with salt and pepper. Drizzle over broccoli mixture, spreading with a wooden spoon to cover.
Melt remaining 1 tablespoon butter. Combine bread crumbs and cheese.
Stir in melted butter.
Sprinkle mixture over casserole.
Bake for 30 to 35 minutes until bubbly and golden brown.
Let stand 5 minutes before serving.