I used this recipe as a jumping off point. I cooked the mushrooms with a cup of chopped onions and 2 cloves of minced garlic, then used 4 tablespoons butter, 6 tablespoons flour, and 3 cups of milk to make the sauce. I accidentally used a teaspoon and a half of basil instead of half a teaspoon, but it was good anyway. Because I increased the milk, I used 5 tablespoons of soy sauce. Upon tasting it, I decided to add 3 tablespoons of balsamic vinegar because I didn't really like that you could identify the soy sauce flavor and one of our favorite sauces for sauteed or roasted veggies is browned butter, soy sauce and balsamic vinegar. I was a little worried about the sauce separating, but it was fine thankfully. You couldn't really identify the flavors as being soy sauce and balsamic vinegar, it was just good. Oh and I used 13 oz broccoli instead of spinach and left out the cheese. So my version was kind of different from the written recipe, but such is the joy of manipulating recipes to what you want! All in all, we quite enjoyed this casserole and I plan to make it again. Next time I'm going to add 2 chopped, cooked chicken breasts (which I forgot to add this time around, I increased the sauce because of the chicken and extra broccoli!) and sprinkle swiss cheese in the middle and on top. I think adding a can of rinsed Great Northern beans for the protein would be good too if you want to keep it vegetarian.
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I used this recipe as a jumping off point. I cooked the mushrooms with a cup of chopped...