Mushroom Casserole

Mushrooms rarely get their moment in the spotlight. We tend to prefer them sauteed with garlic, stuffed or supporting a top-of-the-bill protein in a stir fry or stew. But this sumptuous mushroom casserole recipe showcases the fungi in all their glory. It’s nutty, savory, strangely meaty for a vegetarian dish and incredibly filling once you factor in the cream and crackers.

Just avoid the easy mistake of rushing your mushrooms at the beginning. Since mushrooms are 90% water, they must release all their liquid before taking on other flavors. Sweating them thoroughly also means you won’t get the slippery, slightly slimy texture that deters so many people from the majestic mushroom.

Mushroom Casserole Ingredients

• Fresh mushrooms: Canned mushrooms won’t do for this mushroom casserole recipe, so choose one of the fresh common mushroom varieties, such as baby Bella (or cremini), portobello or white, sliced and kept cold in a paper bag.

• Butter: Use salted butter to sautee the mushrooms without frying them to a crisp and soften the crackers.

• Heavy whipping cream: Thick cream keeps its velvety consistency without separating, giving the dish a rich, comforting quality.

• Egg yolk: The yolk gives the cream a little extra substance and helps emulsify the fats and flavors.

• Minced fresh parsley: Parsley adds a fresh, herby burst and a pop of color to the casserole.

• Lemon juice: Just a dash of fresh lemon juice softens and browns the mushrooms much faster and easier, leaving a hint of citrus.

• Salt: Use a top-quality kosher salt to extract the savory flavor from every mushroom slice.

• Paprika: Smoky paprika lends the dish a slightly spicy background. For more assertive heat, you could even add a pinch of crushed red chili flakes.

• Butter-flavored crackers: Crush your crackers into chunks rather than powder. Watch out for salty crackers, which can overwhelm the dish. Standard cheese board crackers are fine.

Directions

Step 1: Saute the mushrooms

In a large skillet, saute the sliced mushrooms in batches in butter until they are tender and the liquid has evaporated. Keep moving them until there is no more froth emerging. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add the mushrooms and stir gently until the mushroom pieces are evenly coated with the sauce.

Step 2: Transfer to a baking dish

Transfer the mix to a greased baking dish. Melt the remaining butter and stir in the cracker crumbs. Toss to coat evenly, then scatter the crumbs over the top of the mushroom mixture. Cover and refrigerate overnight to allow the mushrooms to soak up the flavor and the crackers to soften completely.

Step 3: Bake in the oven

Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350°F and bake the dish uncovered for 30 to 35 minutes. The internal temperature should be 160° and the topping golden brown.

Editor’s Tip: Want a same-day dish? You can skip the overnight step for this mushroom casserole recipe and bake mushrooms warm from the skillet. Consider boosting the flavor with one of the variations below.

Recipe Variations

• Add wine and herbs: With all that cream and mushroom umami, there’s an ideal opportunity to add a dash of dry white wine and Mediterranean herbs like oregano and thyme. They blend so beautifully with the baseline flavors.

• Top with cheese: Baked mushrooms often pair successfully with melted cheese, so consider topping with a strong-flavored but not too oily cheese, such as grated Gruyere, Parmesan or crumbly goat’s cheese.

• Switch crackers for breadcrumbs: This is a smart shortcut if you’re going for the same-day option. Panko, breadcrumbs or even crumbled day-old bread can all replace the crackers and give the casserole its substance.

How to Store Mushroom Casserole

Many people are still not storing mushrooms correctly (remove the plastic wrap!), but this casserole follows standard guidelines. Just cover or transfer it to an airtight container and refrigerate, where it should last for up to two days.

How do you reheat mushroom casserole?

The enzymes and proteins in mushrooms break down during cooking and reheating, impairing the texture over time. In short, this isn’t a casserole that tastes better the next day. But as long as you refrigerate it quickly after cooking and reheat it thoroughly, it’s good for a day or two.

Mushroom Casserole Tips

Can I make this mushroom casserole recipe without egg?

The egg in this recipe works hard behind the scenes, but the recipe can still work without any egg. Add cornflour to the cream during mixing to compensate in terms of thickness.

Could I use any type of mushroom?

If you want to look beyond the cremini mushrooms you’ll find in your local store, big steaky portobellos are a great alternative, as are oyster mushrooms with their chicken breast-like texture. Less appetizing are button or enoki varieties, which are too small or fragile. To settle the argument, why not try a mushroom medley?

Do I have to wash the mushrooms?

The prevailing wisdom is that you should refrain from washing mushrooms as you would vegetables or salad ingredients. Instead, brush away any compost clumps (they’re not dirt) and wipe away any stubborn residue with a damp cloth.