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Thursday, December 4, 2008

Mushroom Casserole

I made this as a side item for our dinner last night and I think if I made it again it would be the main course. We really wouldn't have needed anything else to go with it. We ate the entire pan, it was that good! Next time I would dress it up a bit with some greens and extra spices, maybe throw in some chicken and call it a meal. There are additional suggestions on the 101 Cookbooks website. The only change I made to the recipe was using pureed tofu instead of the cottage cheese. Anytime a recipe calls for cottage cheese or ricotta I always use this substitution.
Mushroom Casserole Recipe
from 101 Cookbooks
1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheesea
bit of fresh tarragon, chopped
Preheat oven to 350F degrees. Rub a medium-large baking dish with a bit of olive oil or butter and set aside. The pan I use is slightly smaller than a classic 9x13 baking dish - just grab for something in this ballpark.
In a large skillet over medium-high heat saute the mushrooms in a glug of olive oil sprinkled with a couple pinches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes or until they are translucent. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges. Sprinkle with the remaining Parmesan and enjoy.
Serves about 8.

1 comment:

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