Crab and Brie Casserole with Wild Mushroom Crumb Topping

Ingredients

• 8 ounces round of président brie 
• 1 ounce mushroom caps dried
• 1 cup cooking wine dry white
• 1 pound extra wide egg noodles dried
• 3 cloves garlic minced
• 8 servings kosher salt 
• 16 ounces lump crab meat 
• 2 tablespoons oregano dried
• 0.5 cup panko bread crumbs 
• 1 cup seafood stock 
• 2  shallots minced
• 2 tablespoons butter unsalted

Equipment

• food processor
• bowl
• frying pan
• oven
• pot
• casserole dish

Directions

1. Bring a large pot of salted water to a boil.
2. Add the egg noodles to the pot and cook until just tender, but not too soft.
3. Drain and set aside.
4. In a large, deep skillet with high sides, melt the butter over medium heat.
5. Add the shallots to the butter and saute them until translucent, about 4 to 5 minutes.
6. Add the garlic and oregano and cook for 2 minutes.
7. Pour in the white wine, stir, and let the mixture come to a simmer. Cook until the wine is reduced by half.
8. Add the seafood stock.
9. Cut the brie into bite-size chunks and add it to the pan. Stir until the brie is melted.
10. Remove the skillet from the heat.
11. Stir in the egg noodles then gently stir in the crab. Set aside. Cover and keep warm.
12. Preheat the oven to 350 degrees F.
13. In a spice grinder or food processor, grind the shiitake mushrooms until coarsely ground.
14. Place the mushrooms in a bowl and combine with the panko bread crumbs. Melt the butter and pour into the breadcrumb-mushroom mixture. Stir to coat the crumbs with butter.
15. Pour the crab noodles into a 9 by 13-inch ovenproof casserole dish and sprinkle the bread crumbs over the top.
16. Bake the casserole in the oven until the crumbs are golden brown, about 5 to 7 minutes.
17. Serve the casserole hot.