Fresh Mushroom Casserole
Dive into the creamy, savory comfort of this Fresh Mushroom Casserole, a perfect harmony of earthy button mushrooms and rich, cheesy goodness. This recipe combines sautéed mushrooms, caramelized onions, and garlic with a velvety sauce made from whole milk, heavy cream, and a blend of Parmesan and cheddar cheese. Topped with a golden layer of crispy breadcrumbs, this casserole is baked to perfection for a delightful contrast of textures. With a prep time of just 20 minutes and the option to garnish with fresh parsley, this dish makes an easy and elegant addition to any dinner table. Ideal as a meatless dinner option or a hearty side dish, it’s a must-try for mushroom lovers!
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Recipe Information
Ingredients
- 500 grams button mushrooms
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized, finely chopped onion
- 3 cloves, minced garlic
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 0.5 cups, grated Parmesan cheese
- 1 cups, shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 cup breadcrumbs
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Grease a large casserole dish with a bit of butter or oil and set it aside.
Clean the mushrooms with a damp cloth to remove any dirt, then slice them thinly.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted, add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.
Sprinkle the flour evenly over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the milk while stirring constantly to create a smooth sauce. Follow with the heavy cream, continuing to stir until the mixture thickens.
Reduce the heat to low and stir in the Parmesan cheese, half of the cheddar cheese, salt, black pepper, and paprika. Mix until the cheese has melted and the sauce is smooth.
Transfer the mushroom mixture into the prepared casserole dish and spread it out evenly. Top with the remaining cheddar cheese.
Sprinkle the breadcrumbs over the top of the casserole for a crunchy topping.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it cool slightly before serving. Sprinkle with fresh parsley for garnish, if desired.
Nutrition Facts
Calories |
2512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 5594 mg | 243% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 48.4 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1662 mg | 128% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
