#2 Mushroom Casserole
While it sounds a little bit strange, this side dish is an all-time favorite in our home, and everyone who has tried it has asked for the recipe. “It is a simple side that only has a few ingredients, and since you put it in the oven to bake, you can use your time efficiently to finish cooking the rest of the meal.” The mushrooms and the cream sauce are to die for, and it is also suitable for vegetarians!
Another great thing about it is that you can prepare it early and leave it in the fridge before cooking, even two days in advance! Nothing will happen to it, and you can forget about the stress of making it the day before.
- 2 pounds of fresh mushrooms, sliced (we recommend white or cremini mushrooms)
- 3/4 cup of butter, divided
- 1 large egg yolk
- 1 cup of heavy whipping cream
- 1 tbsp lemon juice
- 1 tbsp minced fresh parsley
- 1/2 tsp paprika
- 1 tsp salt
- 2 cups of crushed butter-flavor crackers
Instructions
In a large pan or skillet, heat up 1/4 cup of butter and then saute the mushrooms until all the liquid has evaporated and the mushrooms are tender. If needed, do this in batches and then leave them in the pan to cool.
In a large bowl, add your cream, egg yolks, lemon juice, parsley, paprika, and salt and whisk together thoroughly until well combined. Stir in the mushrooms until everything is thoroughly combined.
Grease an 8-inch square baking dish and add your mushroom mixture.
Melt the remaining butter and add in your crushed crackers, mixing well until combined, and then sprinkle on top of your mushroom casserole.
Cover and refrigerate it until you want to cook it, making sure you take it out 30 minutes before baking.
Otherwise, preheat your oven to 350 degrees, then add your casserole, leaving it to bake uncovered for about 30 minutes, until the top is golden brown or a thermometer reads 160. Serve hot as a side dish.
