Vegan MoFo Day 25 - Stuffed Mushroom Casserole

I’ve been craving a mushroom casserole/dish for a while.  So, here’s my first version.  I love the flavor! 

Stuffed Mushroom Casserole

8 ounce package of mushrooms

1 Tablespoon Earth Balance margarine

½ small sweet onion, chopped finely

1 stalk of celery, chopped finely

¼ teaspoon salt

¼ teaspoon thyme

1 piece of bread, crust removed and crumbled finely

1 Tablespoon Earth Balance margarine

1 Tablespoon flour

½ cup non-dairy milk

Preheat the oven to 350 degrees.

Clean the mushrooms and trim the stems.  Pull the stems out of the mushrooms and chop finely.  Melt the margarine in a skillet and add the chopped mushroom stems, onion and celery.  Sauté until soft.  Add the salt and thyme. 

While the mushroom stems, onion and celery are cooking chop up the whole mushrooms.  Put these pieces into a small casserole dish.  In a pot melt the margarine and whisk in the flour.  Slowly add the non-dairy milk and continue to whisk.  Pour mixture over top the chopped up mushrooms in the casserole dish.

Add the crumbled piece of bread into the skillet and stir well.  Sprinkle this mixture over top the mushrooms in the casserole dish.

Cover and bake in a 350 degree oven for 15 minutes.  Take the cover off and continue to bake about 15 minutes until the top is brown.

Serve with crackers or over thin slices of a baguette.