Chanterelle and Roasted Broccoli Stroganoff

I recently came into some pretty awesome wild chanterelles and wanted to make the best use out of them. This dish is warm, gooey and satisfying for fall nights. Substitute shiitake or cremini mushrooms if you would like.

Fresh wild chanterelles sauteed until crisp with aromatics and roasted broccoli, folded together with herbs and savory broth and baked with gooey cheese and crunchy golden panko.

Chanterelle & Roasted Broccoli Stroganoff
serves 4

1/2 c earth balance vegan butter
1 white onion, small chop
4 celery stalks, minced
6 cups small chopped chanterelle mushrooms (around 1 lb)
1 tsp sea salt
1 1/2 tsp pepper
1 1/2 tsp dried thyme, divided
1/4c tbl extra virgin olive oil, divided
4 heads broccoli, cut into small florets
3 tbl AP flour
1 1/2 cup No-Chicken Broth
1 cup Veganaise
1 1/2 cup shredded vegan cheddar (I use Daiya)
1 1/2 cup Panko Breadcrumbs

Preheat the oven to 350. Line a baking sheet with foil.
In a large saute pan, melt the butter and add the onions and celery. Saute for 6-10 minutes over medium heat until the vegetables are soft and translucent. Add the mushrooms and cook for 6 minutes more until the mushrooms are crispy. Season with salt, pepper and 1 tsp dried thyme.
Arrange the broccoli on the baking sheet, drizzle with 2 tbl oil and roast for 15 minutes. Set aside.
Add flour to the mushrooms and stir to coat for 1 minute. Add the broth and make sure to scrape off any bits at the bottom of the pan. Cook for 3 minutes. Add in the broccoli and remove from heat. Stir in the veganaise.
Grease a small baking dish and spread the mushroom mixture along the bottom. Top with cheese.
In a small bowl combine 2 tbl oil, 1/2 tsp dried thyme and pankro breadcrumbs and stir to coat. Layer the breadcrumbs on top of the cheese. Cover the casserole with foil and bake for 25 minutes until bubbling. Remove the foil and bake 30 min longer until the breadcrumbs are golden brown.