Cream of Mushroom Casserole

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 12 button mushrooms, brushed off with damp towel and chopped
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup whole milk or cream
• 1/8 teaspoon nutmeg, freshly grated or ground
• Salt and pepper
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 shallot, thinly sliced
• 2 portobello mushroom caps, halved and thinly sliced
• 1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced
• 1 tablespoon fresh thyme, 4 sprigs, finely chopped
• Salt and pepper
• 1/3 cup dry white wine, eyeball it or, more stock
• 1 pound extra-wide egg noodles
• Butter
• 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded
• 3 tablespoons chives, 12 to 15 blades, chopped

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