yes to nancy; pottery dish or souffle dish would also work fine. uninvited comment: chanterelles are the most sublime of mushrooms, in cream and/or whitewine-based sauces or soups, risotto,pasta etc. They are wondrous and v. expensive and not in season in u.s. during our cold winters. use other mushrooms. i use regular white mushrooms in my boeuf bourgignon, which is v. similar to this dish, sans cobbler.
I'm generally cautious about using such acidic elements a long time in cast iron (despite the recipe photo showing a Staub cast iron casserole). This recipe has both wine and tomato (in the form of paste) and cooks a long time (2 1/2 hr). I would recommend stainless steel or enamelled cast iron instead.
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uninvited comment: chanterelles are the most sublime of mushrooms, in cream and/or whitewine-based sauces or soups, risotto,pasta etc. They are wondrous and v. expensive and not in season in u.s. during our cold winters. use other mushrooms. i use regular white mushrooms in my boeuf bourgignon, which is v. similar to this dish, sans cobbler.
I'm generally cautious about using such acidic elements a long time in cast iron (despite the recipe photo showing a Staub cast iron casserole).
This recipe has both wine and tomato (in the form of paste) and cooks a long time (2 1/2 hr).
I would recommend stainless steel or enamelled cast iron instead.
https://www.americastestkitchen.com/guides/cook-it-in-cast-iron/busting-cast-iron-myths