Ingredients with Measurements:
- 1 Saucisson Vaudois (approx. 500g)
- 500g mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Special equipment needed:
- Large casserole dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 10 minutes.
4. Add the dried thyme, dried rosemary, salt, and black pepper to the skillet and stir to combine.
5. Slice the Saucisson Vaudois into rounds and add them to the skillet. Cook for 5 minutes, stirring occasionally.
6. Pour the chicken broth and heavy cream into the skillet and stir to combine.
7. Transfer the mixture to a large casserole dish and sprinkle the grated Parmesan cheese and breadcrumbs on top.
8. Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Preheat oven to 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 35g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Saucisson Vaudois can be substituted with any other cooked sausage.
- Chicken broth can be substituted with vegetable broth.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other hard cheese.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier casserole.
- Substitute the mushrooms with other vegetables such as zucchini or bell peppers.
- Add a splash of white wine to the skillet for extra flavor.
Tips and tricks:
- Make sure to slice the Saucisson Vaudois into thin rounds so that it cooks evenly.
- Use a large skillet to ensure that all the ingredients cook evenly.
- If the casserole is browning too quickly, cover it with foil again and continue baking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the casserole in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the casserole in individual ramekins for a more elegant presentation.
- Garnish with chopped parsley or chives for a pop of color.
Garnishes:
- Chopped parsley or chives
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the casserole is too dry, add more chicken broth or heavy cream to the skillet before transferring it to the casserole dish.
- If the casserole is too watery, remove the foil during the last 10-15 minutes of baking to allow the liquid to evaporate.
Food safety advice:
- Make sure to cook the Saucisson Vaudois and mushrooms thoroughly before adding them to the casserole.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Saucisson Vaudois is a type of cooked sausage that originates from the Vaud region of Switzerland.
Flavor profiles:
- Savory, rich, and creamy.
Serving suggestions:
- Serve the casserole hot, straight out of the oven.
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Region: Swiss