Mushroom Casserole
A creamy and comforting mushroom casserole, perfect for family dinners and gatherings, combining earthy flavors and savory ingredients for a delightful meal.
Ingredients
Mushroom Casserole Ingredients
- 4 cups fresh mushrooms, sliced A mix of different mushrooms can enhance flavor.
- 1 cup onion, diced Add depth to the flavor when sautéed.
- 3 cloves garlic, minced Enhances aroma and taste.
- 1 cup vegetable broth Can substitute with chicken broth if not vegetarian.
- 1 cup heavy cream For a lighter option, consider coconut milk.
- 1 cup shredded cheese (like mozzarella or cheddar) Adjust amount based on preference.
- 1 cup breadcrumbs Can mix in nuts for added texture.
- 2 tablespoons olive oil For sautéing onions and garlic.
- 1 teaspoon dried thyme Herb for flavoring.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Freshly ground is preferred.
- to taste garnish Fresh parsley Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and soften, about 5-7 minutes.
- Season the mixture with thyme, salt, and pepper. Stir well to combine.
- In a separate bowl, whisk together the vegetable broth and heavy cream until well mixed.
- Pour the cream mixture over the mushroom mixture in the skillet. Stir until everything is evenly coated.
- Transfer the mixture to a baking dish, spreading it out evenly.
- Top the mushroom mixture with shredded cheese and then sprinkle breadcrumbs on top.
Baking
- Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Once done, remove it from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.
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Notes
Store leftovers in the refrigerator for up to 3-5 days or freeze for longer storage. To reheat, thaw in the fridge overnight and warm in the oven at 350°F, adding a splash of cream or broth if needed.