Freshmushroomcasserole Recipes

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MUSHROOM CASSEROLE



Mushroom Casserole image

Make and share this Mushroom Casserole recipe from Food.com.

Provided by karen

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs fresh mushrooms, sliced
1/4 cup butter
1 tablespoon parsley, chopped
1/2 teaspoon salt
4 tablespoons flour
1 cup sour cream
1/2 small lemon, juice of
4 tablespoons butter
breadcrumbs
1/2 cup parmesan cheese, grated
paprika

Steps:

  • Saute mushrooms in 1/4 cup butter for 2-3 minutes.
  • Add salt, parsley and flour.
  • Cover and cook over low heat for 10 minutes.
  • Remove mixture from heat and add lemon juice and sour cream.
  • Pour into a caserole dish sprayed with cooking spray.
  • Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
  • Spoon buttered bread crumbs over mushroom mixture.
  • At this point, you can cover and refrigerate overnight to be made the next day.
  • Before baking, sprinkle top with parmesan cheese.
  • Bake for 30 minutes at 350 degrees.
  • Sprinkle with paprika (optional) before serving.

MUSHROOM CASSEROLE



Mushroom Casserole image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds sliced porcini mushrooms
1 pound sliced leeks
Salt and freshly ground black pepper
1 tablespoon chopped flat leaf parsley
8 ounces butter
8 ounces heavy cream
8 ounces bread crumbs

Steps:

  • Preheat oven to 375 degrees F.
  • In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes

MUSHROOM CASSEROLE



Mushroom Casserole image

Fresh Mushrooms, Rice (White, Brown or wild) OR Barley whichever you like baked into a great little side dish, with cottage cheese and sour cream for the creaminess.

Provided by kzbhansen

Categories     Vegetable

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces mushrooms, chopped I use Baby Bellas
1 large onion, well chopped
3 garlic cloves, chopped fine
3 cups rice, white, brown or 3 cups wild rice, cooked and cooled to room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon salt
1/3 cup parmesan cheese, Divided
thyme or tarragon

Steps:

  • Preheat oven to 350F degrees.
  • Spread butter or olive oil evenly into a 9x13 baking pan.
  • In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
  • Add the onions and cook for another 4 or 5 minutes or until they are translucent.
  • Add the garlic and cook for another minute. Remove from heat.
  • Add the cooked rice to the skillet and stir until well combined.
  • In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
  • Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
  • Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.

BAKED MUSHROOM CASSEROLE



Baked Mushroom Casserole image

A true mushroom lovers delight! This recipe should definitely go on your "must try" list.....

Provided by Rick B2

Categories     Weeknight

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb fresh mushrooms (sliced)
1 large onion (chopped)
1/4 cup butter (4 Tbs)
2 eggs (lightly beaten)
1/2 cup light cream (half and half)
3/4 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup saltine crumbs (about 25 squares)
4 ounces grated cheddar cheese
1/8 teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F.
  • Saute mushrooms and onions in butter until soft.
  • Combine remaining ingredients (except Paprika) in a bowl.
  • Add the mushrooms and onions (mix well) Pour into a greased 1 1/2 quart casserole dish.
  • Garnish top with small amount of Paprika.
  • Baked covered in a 350 degree F oven for 30 mins.
  • Remove cover and bake for another 30 mins.

Nutrition Facts : Calories 248.9, Fat 20.1, SaturatedFat 11.9, Cholesterol 115.4, Sodium 535.1, Carbohydrate 7.9, Fiber 1.3, Sugar 2.9, Protein 10.9

STEAKHOUSE MUSHROOM CASSEROLE



Steakhouse Mushroom Casserole image

This meatless mushroom casserole is one of my all-time favorites. Loaded with mushrooms and draped in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds.-Rosemary Janz, Concord, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 9

2 pounds sliced fresh mushrooms
3/4 cup butter, divided
1 cup heavy whipping cream
1 large egg yolk
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon paprika
2 cups crushed butter-flavored crackers

Steps:

  • In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended., Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.

Nutrition Facts : Calories 406 calories, Fat 35g fat (19g saturated fat), Cholesterol 103mg cholesterol, Sodium 634mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

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