Baked Mushroom Casserole
melissa
ingredients
- 1 lb fresh mushrooms, sliced
- 2 T grated (or sliced) onion; increase if desired
- 4 T butter
- 1 teas salt
- pepper to suit
- 1/4 teas dried tarragon, crumbled; increase to taste
- 2 T flour
- 4 T grated Parmesan cheese; usually I increase this
- 4 egg yolks
- 2 cups heavy cream
- 5 T fine white bread crumbs
directions
- 1
Combine mushrooms and grated onions and saute in the butter in a heavy saucepan. Cover, stir often, cook over low heat 3 to 5 minutes until mushrooms are tender. Add salt, pepper, tarragon, then stir in the flour and grated cheese. Place mixture in a buttered 2 quart baking dish and set aside. Beat the egg and heavy cream until well mixed, then pour this over the mushrooms in the baking dish and sprinkle on the breadcrumbs. Dot generously with butter.
- 2
Preheat the oven to 400°. Bake casserole for 15 minutes or so, until golden brown and set. This can take up to 30 minutes depending on moisture content of the ingredients, so check before removing from the oven.
- 3
To double the recipe, double everything except the cream and eggs and bake in a 13x9x2 casserole.
notes
Anne West's recipe
Source: Amy Rollman
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