I’ve always been a fan of hearty and comforting mushroom casserole, especially during the colder months. It’s a versatile dish that can be served as a main course or a side dish, and it’s perfect for feeding a crowd. Today, I’m excited to share my favorite mushroom casserole recipe with all of you. This recipe has been a hit at family gatherings and potlucks, and I love how the flavors of the mushrooms, cheese, and herbs come together in every bite.
The Ingredients You’ll Need:
- 4 cups of sliced mushrooms (choose your favorite variety or a mix)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 cup of sour cream
- 1 cup of shredded cheese (I prefer a combination of Gruyère and Parmesan)
- 1/4 cup of breadcrumbs
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- Fresh thyme, chopped
- Salt and pepper to taste
Step-by-Step Instructions:
To start, preheat your oven to 350°F (175°C) and grease a casserole dish with butter or cooking spray.
In a skillet, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden and fragrant.
Next, add the sliced mushrooms to the skillet and cook them until they release their moisture and become tender. Season with salt, pepper, and fresh thyme, stirring occasionally.
Once the mushrooms are cooked, remove the skillet from the heat and stir in the sour cream until everything is well combined.
Transfer the mushroom mixture to the greased casserole dish and spread it out evenly. Sprinkle the shredded cheese on top, followed by a generous layer of breadcrumbs.
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.
My Cooking Tips:
I’ve found that using a mix of different mushroom varieties, such as cremini, shiitake, and oyster mushrooms, adds wonderful depth of flavor to the casserole. Also, don’t be shy with the fresh thyme – it really elevates the dish with its earthy aroma.
Finishing Touches:
Once the casserole is out of the oven, I like to let it rest for a few minutes before serving. The aromas that fill the kitchen are simply irresistible! I often garnish the casserole with additional fresh thyme leaves for a pop of color and flavor.
Conclusion:
I hope you enjoy making this mushroom casserole as much as I do. It’s a beloved recipe in my household, and I love that it can be customized to suit different tastes. Whether you’re a mushroom enthusiast or simply looking for a new crowd-pleasing dish, this recipe is sure to satisfy.