Step aside, tofurkey: Kasha Mushroom Cheese Casserole has vegetarian guests covered

Layers of kasha, mushroom-Parmesan sauce, spinach and cheeses bake into a delectable vegetarian main course for Thanksgiving—or for any wintry night. Recipe below.

[su_dropcap style=”flat”]W[/su_dropcap]e always seem to have at least one vegetarian at our Thanksgiving table. So we’re always looking for a delicious main course dish that doesn’t leave the vegetarians in our life feeling second best. And more specifically, that isn’t tofurkey.

Maybe you’re in the same boat, seeking that mystery vegetarian main course that fits with the overall Thanksgiving dinner and doesn’t seem like a consolation prize, but is something truly good. And, if, like us, your guests love cheese—love it so much that perhaps they describe themselves as 75% pizza (as one of our guests this year does)—you may be hoping that this mystery dish will push the cheese button too.

This casserole does all of that—and does extra duty too. Made with nutty kasha, a rich mushroom sauce and plenty of cheese, it is flavorful and hearty; layers of spinach balance the earthy richness; and it satisfies both carnivores and cheese-loving vegetarians. All its components are simple—the kasha takes under 10 minutes to fix, and that part can be done the night before; the sauce is simple; the assembly is simple as well. When the turkey comes out of the oven, slide in the assembled casserole so it can bake while the bird is resting. It will be ready just in time for dinner.

I made the batch you see above as a test run, just for the two of us. Given the ingredients, we thought it would be good—it was wonderfully good. As were the microwaved leftovers the next night. Honestly, once you’ve tried this, you’ll want to add it to your arsenal for winter nights.

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Kasha Mushroom Cheese Casserole

Layers of kasha, mushroom-Parmesan sauce, spinach and cheeses bake into a delectable vegetarian main course.

Servings 4 (can be doubled)

Ingredients

• 2 cups cooked kasha (our simple recipe is here)
• 1-1/2 cups very sharp cheddar cheese, grated
• 1-1/2 cups fresh baby spinach
• Parmesan cheese
• For the mushroom-Parmesan sauce:
• 1-1/2 tablespoons butter, divided
• 1 tablespoon flour
• 1 tablespoon olive oil
• 8 – 10 ounces mushrooms, sliced (see Kitchen Notes)
• 1 clove garlic, minced
• 1 cup white vermouth (see Kitchen Notes)
• 1 cup mushroom broth (see Kitchen Notes)
• 3/4 cup half & half
• 3/4 cup grated Parmesan, plus more
• salt, freshly ground pepper

Instructions

• Prepare the mushroom-Parmesan sauce. Using your fingers, mash together 1 tablespoon of the butter and the flour to form a beurre manie ( a quick French sauce thickener). Set aside. In a big, heavy nonstick skillet, heat the butter and oil. Add the sliced mushrooms. Sauté them until they are golden, 10-12 minutes. No need to hover and stir—just let them be and check now and then.
• Scatter the garlic around the mushrooms and sauté for another 30 to 45 seconds. Then pour the vermouth over the mushrooms and simmer until most of the vermouth is gone, about a minute.
• Add the mushroom broth, the half and half and 3/4-cup Parmesan, and simmering gently, whisk everything together. Add the beurre manie, in bits, and whisk until the sauce starts to thicken. You don’t want it to be super thick, just not thin and runny. Season with salt and pepper, and the sauce is ready.
• Assemble the casserole. Preheat oven to 350ºF. Oil a 2-quart deep baking dish. Put a third of the cooked kasha in the dish and smooth it out. Then dot a third of the mushroom-Parmesan sauce all over, spreading it as evenly as you can. Scatter half the fresh spinach on top, press it down with the flat of your hand, then scatter 1/2 cup grated sharp cheddar on top.
• Add another layer of kasha, sauce, the rest of the spinach, and a third of the cheddar. Then finish with the last third of the kasha, the rest of the sauce, and the rest of the cheddar. Top with a little more grated Parmesan.
• Put the casserole in the oven and bake for 30 to 40 minutes. At the end, if need be, run it under the broiler for a minute or two to brown up the cheese top. Done.
• This serves 4 people as a meal, with a salad, or is a side for six+ people. Yes, you can multiply it.

Kitchen Notes

What mushrooms? Either basic white buttons or baby bellas work great.
What booze? I used white vermouth, but you can also use white wine, a dry to medium sherry or a brandy. Our favorite cooking brandy is EJ Gallo, cheap but perfect for culinary uses.

Mushroom broth? Use this instead of vegetable broth. Both will make it vegetarian, but this adds wonderfully to the earthy umami of the casserole. Vegetable broth will disappoint. Store-bought mushroom broth is available in most supermarkets, right next to the boxes of chicken broth and beef broth. If you can't find it, Better Than Bullion makes an excellent concentrated mushroom base.