You can make this mushroom pancetta casserole within a few minutes and surprise your family with a fantastic meal. The flavors of the chestnuts, mushrooms, and pancetta all complement each other very well. This casserole will more than likely become a staple at home after you first make it.
This Mushroom Pancetta Casserole Is The Dish You’ve Been Searching For
Cooking this casserole is always fun, and you can add or exchange some ingredients. This casserole can be served for breakfast, lunch, snack, or dinner. You could also add as much cheese as you want, making sure you make the casserole even more decadent.
For this dish, you will need Bella mushrooms, ciabatta bread, butter, Parmesan cheese, pancetta, carrots, onions, celery, garlic, chestnuts, chicken broth, rosemary, parsley, eggs, salt, and pepper.
You can also use other ingredients if needed. Try using other mushrooms, sourdough, baguette, olive oil, Italian mix cheese, mozzarella, bacon, turkey bacon, spinach, scallions, red onions, garlic powder, hazelnuts, macadamias, pecans, vegetable broth, dry rosemary, dry parsley, and oregano.
You will also need to fry your pancetta in butter on a skillet. The recommended time is about 10 minutes, but it may vary depending on the thickness of your cut. Use the same butter and grease to cook your mushrooms, carrots, onions, celery, garlic, and rosemary.
To use chestnuts in this dish, we recommend you buy them roasted, or even roast them at home. However, this latter method may take too long. Also, cut them into chunks before using them.
While you fry all the vegetables and the pancetta, you can mix your ciabatta bread with chestnuts, Parmesan cheese, and chicken broth in a bowl. You will want to slowly add the beaten eggs, along with the rest of the ingredients.
By now, your oven should be warm and ready to go. Bake your casserole at 350 degrees for about 45 minutes.
Serve your tasty mushroom pancetta casserole on its own, or as a side dish with a good glass of wine.
Mushroom Pancetta Casserole
1 lb (454 g) baby bella mushrooms, chopped
1 lb (454 g) day old ciabatta bread
8 oz (227 g) pancetta
2 large carrots, chopped
2 large onions, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 jars roasted peeled whole chestnuts, cut into chunks
2 eggs, beaten
1 cup (237 ml) chicken broth
2/3 cup (85 g) parmesan cheese
1/4 cup (32 g) parsley, chopped
6 tbsp butter
2 tbsp fresh rosemary, chopped
ground black pepper
- Melt 2 tbsp of butter in a large skillet.
- Cut the pancetta into small pieces.
- Fry the pancetta in the butter for 10 minutes until it becomes crisp.
- Remove and drain the pancetta on a paper towel.
- Melt the remaining butter in the skillet.
- Add the chopped mushrooms, carrots, onions, celery, garlic and rosemary.
- Add salt and pepper.
- Fry all the ingredients for 11 minutes.
- Slice the ciabatta bread into 3/4-inch blocks.
- Mix ciabatta blocks, chestnuts, parmesan and mushroom in a bowl.
- Add the chicken broth slowly into the mixture until it becomes moist.
- Add beaten eggs, pancetta and parsley to the mixture and mix well.
- Heat the oven to 350 F (177 C).
- Pour the mixture into the greased baking dish.
- Bake the mixture for 30-45 minutes until golden brown.
- Serve and enjoy!
Looking to try another delicious and tasty mushroom dish? Check out this Mushroom Pot Roast recipe.