Mushroom Casserole

Total Time Prep: 25 min. + chilling Bake: 30 min.
Yield 8 servings
Test Kitchen Approved
Intense umami flavors give this creamy mushroom casserole recipe its appeal. But patience is key to avoid the soggy, rubbery texture you’ll get from short-cutting the sweating.

Ingredients

  • 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

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. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.

Nutrition Facts

3/4 cup: 406 calories, 35g fat (19g saturated fat), 103mg cholesterol, 634mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 7g protein.

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

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