CRAB AND BRIE CASSEROLE WITH WILD MUSHROOM CRUMB TOPPING

Crab and Brie Casserole with Wild Mushroom Crumb Topping image

Provided by Brianna Jenkins

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

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Kosher salt
1 pound bag dried egg noodles
2 tablespoons unsalted butter
2 shallots, minced
3 cloves garlic, minced
2 tablespoons dried oregano
1 cup dry white wine
1 cup seafood stock
8-ounces brie, rind removed
16-ounces lump crabmeat
1 (1-ounce) package dried shiitake mushrooms
1/2 cup panko bread crumbs
2 tablespoons unsalted butter

Steps:

Bring a large pot of salted water to a boil. Add the egg noodles to the pot and cook until just tender, but not too soft. Drain and set aside.
In a large, deep skillet with high sides, melt the butter over medium heat. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes. Add the garlic and oregano and cook for 2 minutes.
Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half. Add the seafood stock.
Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted. Remove the skillet from the heat.
Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.
Preheat the oven to 350 degrees F.
In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.
Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes. Serve the casserole hot.