Recipe: Hazelnut Mushroom Potato Casserole
I love how versatile the filling in this recipe is. I use the same vegetable filling in my Mushroom and Hazelnut Pot Pie but instead of baking the filling in a crust, I put it in a large ramekin or casserole dish and top it with sliced potato.
This filling also freezes well. I usually double or triple the recipe to save time later (and extra dirty dishes). I fix a casserole that is large enough to feed my family and freeze the extra filling in another casserole dish or in several individual size ramekins or foil pans (like the ones I used in these pictures).
When ready to serve, I defrost the filling, or not, it doesn’t seem to make much difference except for needing to add a little extra time if baking them from a frozen state. I prefer to use fresh potatoes and not freeze them. It really only takes a moment to scrub and slice a potato before topping the filling and baking the otherwise prepared casserole.
Don’t let the longish list of ingredients scare you. There are a few veggies to chop but if you’re crunched for time, you can use canned or frozen veggies instead of fresh. Almost all the ingredients in this recipe are naturally gluten free and are easily available in most mainstream supermarkets.
The ingredients listed here are things I had on hand. You can switch things up in any way you please. Nut, Soy, Corn allergies? Omit those, add seeds, switch the veggies to ones you can tolerate, or have on hand. Play with the ingredients. That’s the beauty about cooking from scratch, you get to choose what ingredients go into your meal. Where else are you going to find such a tasty, allergy friendly meal that’s been customized just for you?
I know what my kids answer to that question would be…in mom’s kitchen
- Always refer to packaging labels for the most up to date allergy information
- 1/2 Cup of corn, frozen or 1/3 of a 12 oz can, drained
- 2/3 Cup cooked chickpeas, 1/3 of a 14 oz can, drained & rinsed
- 2/3 Cup celery, about 2 stalks, cubed
- 2/3 Cup zucchini, 1 small, sliced lengthwise into quarters & chopped
- 1 Cup carrots, about 3 medium, cubed
- 1 Cup chopped broccoli florets
- 1 Cup chopped cauliflower florets
- 1 Cup fresh mushrooms, about 3 large, cubed
- 1/3 Cup roasted hazelnuts, coarsely chopped
- 1 Cup extra firm tofu, cubed (optional)
- 1 Tbsp fresh parsley, about 2 stems, finely chopped
- 1 Cup hot water
- 1/4 Cup dried mushrooms, optional but it adds nice flavor & colour to gravy **see notes
- 1 1/2 Cups GF Vegetable Broth
- 1 large gold potato, peeled and cubed
- 1-2 Tbsp grapeseed oil
- 2 Cloves of garlic, chopped
- 1 medium shallot, or onion, finely chopped
- 4 Tbsp cornstarch or thickener of choice
- 1/2 tsp each oregano, thyme & basil, or 1 1/2 tsp Italian Seasoning Blend
- 1 tsp rubbed sage, dried & ground
- 1 tsp rosemary, dried & ground
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 2 Tbsp GF Nutritional Yeast Seasoning, Not Brewers Yeast optional but it adds a nice chicken broth like flavour **see notes
- 4-6 potatoes, peeled and sliced
- 1/2 Cup shredded cheddar cheese or non dairy alternative
- Spray 6-8 single serving 10-oz ramekins, small pie tins, or a 9×11 casserole dish with cooking spray, set aside.
- In a small bowl, add dried mushrooms (for gravy) to cup of hot water. Set aside to soak. **I used a Porcini, Shiitake, Oster and Yellow Boletes blend I picked up from Costco.
- Pour vegetable broth into a small saucepan. Add cubed potatoes, boil for about 15 minutes or until fork tender. Allow to cool. I recommend using gold flesh potatoes because they have less starch and a nicer consistency when used as a purée to add a creamy texture to this gravy.
- Meanwhile, work on assembling the veggie mixture. Add the corn, chickpeas, celery, zucchini, carrots, broccoli, cauliflower, mushrooms, hazelnuts, tofu and parsley to a large bowl. Stand back and admire the layers of beautiful colours in your bowl.
- Strain the rehydrated mushrooms, reserving the liquid. Use a food processor or blender to finely chop the strained mushrooms. Remove chopped mushrooms to a small bowl. Set aside.
- Add cooled vegetable broth and potatoes to the same food processor or blender. No need to wash bowl. Process or blend until smooth and creamy. Set aside. This mixture adds a creamy consistency to the gravy.
- Preheat the oven to 375ºF.
- Heat the oil in a saucepan over medium-low heat; stir in the garlic and shallot (or onion). Cook for a few minutes until translucent. Add spices, continue cooking and stirring for another minute until you can smell that wonderful aroma when the spices release their flavours. Remove the garlic, shallot mixture to a small bowl.
- Add cornstarch to reserved mushroom soaking water, stir until dissolved. Poor into the same saucepan used to cook the onions. Heat stirring for a minute or two until you have a thick gravy.
- Add the finely chopped re-hydrated mushrooms, garlic/shallot mixture, salt, pepper and nutritional yeast flakes **I used Bragg Nutritional Yeast Seasoning, or you can use gluten-free bouillon for added flavour if you prefer.
- Keep stirring until you have a thick gravy. Note: The gravy will get watered down by the juices released from the veggies during the baking process. If the gravy appears thin, you may need to add more cornstarch.
- Once the gravy is thick, remove from heat and taste test. Add salt, pepper or maybe a dash of hot sauce as needed.
- Allow the gravy to sit and cool a bit before pouring it over the chopped vegetable filling mixture. Gently mix all together until all the veggies are evenly coated with gravy.
- Spoon the veggie/gravy filling into the prepared ramekins or pie dishes. Leave space at the top for potato slices.
- Layer potato slices on top. Sprinkle with cheese if desired.
- Place the ramekins or full-sized pie on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 40 to 50 minutes for personal size pans or 50 minutes to 1 hour for full-sized casserole.
- If you like your veggies crisp-tender, remove from the oven shortly after the filling starts to bubble up around the edges and potatoes are lightly browned. You can test for doneness by inserting a fork into the veggies.
- The casserole will continue to cook while still hot from the oven. Allow to sit for a few minutes before serving.
- Freeze extra casserole dishes after they have cooled completely. Seal inside a zip-lock style freezer bag to prevent freezer burn. Don’t forget to label and date.
- When you’re ready to use, move from the freezer to the refrigerator, allow to defrost overnight, or if crunched for time, use the defrost setting on a microwave.
- Heat the defrosted casserole in a 375ºF oven (or toaster oven) for about 25-35 minutes, or until the filling starts to bubble up around the edges.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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