Ingredients with Measurements:
- 1 lb Fenalår (Norwegian cured lamb leg)
- 1 lb mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp flour
- 1 cup milk
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the Fenalår into small pieces and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
5. Sprinkle the flour over the mushrooms and stir to combine.
6. Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps from forming.
7. Add the dried thyme, salt, and black pepper and stir to combine.
8. Add the Fenalår to the skillet and stir to coat it with the mushroom sauce.
9. Pour the mixture into a 9x13 inch baking dish.
10. In a small bowl, mix together the breadcrumbs and grated parmesan cheese.
11. Sprinkle the breadcrumb mixture over the top of the casserole.
12. Bake for 25-30 minutes until the top is golden brown and the casserole is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 20g
Protein: 22g
Sodium: 690mg
Substitutions for ingredients:
- Fenalår can be substituted with any cured meat such as prosciutto or ham.
- White button mushrooms can be substituted with any type of mushroom such as shiitake or portobello.
Variations:
- Add chopped fresh herbs such as parsley or chives to the breadcrumb mixture for extra flavor.
- Add diced potatoes or carrots to the casserole for a heartier meal.
Tips and tricks:
- Make sure to slice the mushrooms thinly so they cook evenly.
- Use a whisk to prevent lumps from forming in the sauce.
- Let the casserole cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the casserole in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Sauteed green beans
Troubleshooting advice:
If the sauce is too thick, add more milk or cream to thin it out. If the sauce is too thin, add more flour to thicken it.
Food safety advice:
Make sure to cook the Fenalår to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Fenalår is a traditional Norwegian cured meat that has been made for centuries.
Flavor profiles:
The Fenalår adds a salty and savory flavor to the casserole, while the mushrooms add an earthy and umami flavor.
Serving suggestions:
Serve the casserole with a glass of red wine for a cozy and comforting meal.
Related Categories
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Region: Norwegian
Taste: Savory, Umami, Rich, Earthy, Comforting