Steakhouse Mushroom Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This meatless casserole is one of my all-time favorites. Loaded with mushrooms and draped in a reich sauce, it's a home-style side dish that will have everyone scooping up seconds.Rosemary Janz, Concord, North Carolina Ingredients:
2 pounds sliced fresh mushrooms |
3/4 cup butter, divided |
1 cup heavy whipping cream |
1 egg yolk |
1 tablespoon minced fresh parsley |
1 tablespoon lemon juice |
1 teaspoon salt |
1/2 teaspoon paprika |
2 cups crushed butter-flavored crackers |
Directions:
1. 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.
2. 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.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160° and topping is golden brown. Yield: 8 servings.
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