Artichoke Mushroom Casserole

I wanted to share one of the recipies that was featured in the issue of the ICA update. It is a simple dish that is sure to warm taste buds in the cold weather.

Artichoke Mushroom Casserole
Serves 4 to 6

16 ounces mushrooms, halved
1/2 cup sliced leek
1/4 cup butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
dash pepper
3/4 cup chicken organic broth (no preservatives)
1/4 cup milk
1/8 teaspoon ground nutmeg
1 package (10 ounces) artichoke hearts, cooked, drained
1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter

Directions

• Cook mushrooms and leeks in the 1/4 cup butter until tender.
• Remove vegetables with a slotted spoon and set aside.
• Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan.
• When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, and nutmeg. Cook, stirring, until bubbly.
• Add cooked mushrooms, leeks, and artichokes.
• Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top.
• Bake at 350° for 20 minutes.