Corned beef & crimini mushrooom casserole with Amber Ale Mustard



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    Corned beef & crimini mushroom casserole with mustard-fresh sage crème sauce en croûte by Chef Greg


    This is an easy dish with a flourish — a puff pastry crust.

    2 pound corned beef brisket
    1/2 pound sliced crimini mushrooms
    2 bunches scallions
    1 cup crème fraîche
    1/3 cup whole milk
    1 tablespoon Sun Valley Amber Ale Mustard
    4 fresh sage leaves, chopped
    Black pepper
    Step 1:

    Prepare the corned beef brisket according to the package instructions.

    When done, chill. After chilled, cut all remaining external fat off the meat. Roughly shred and dice the meat into a rustic hash. Set aside.

    Step 2:

    Gently sauté one-half pound sliced crimini mushrooms in a scant amount of olive oil until they render their water. Add two bunches sliced scallions, green and white parts. Continue to sauté until the scallions are lightly cooked. Discard any juices remaining and set aside mushroom-scallion mix.

    Step 3:

    Mix 1/3 cup whole milk, 1 cup crème fraîche, 1 tablespoon Sun Valley Amber Ale flavored mustard, the chopped fresh sage and fresh-cracked black pepper to taste.

    Add in the corned beef and mushroom combination and mix well.

    Step 4:

    Spoon the mixture into an ceramic baking pan. Cover with puff pastry sheet. Bake according to the package directions.

    Step 5:

    Remove from the oven and serve with aplomb! And a simple green side salad.

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