This mushroom casserole is the perfect side dish for holiday dinners! It’s hearty enough to serve as a main course for vegetarians too!
Today I am sharing with you the last recipe in my unintentional mushroom series. In case you don’t know what I’m talking about – I sent my hubby shopping and he came with pounds and pounds of mushrooms for me. I only intended to make mushroom soup.
To use up the mushrooms before they spoiled, I first made the soup, followed by some stuffed mushrooms and ending with this mixed mushroom casserole. And this baby is delicious.
Mixed Mushroom Casserole
It is perfect for special occasions. Like a fancy dinner or a dinner where you want to impress someone. It would also be great for Thanksgiving – it is a huge dish and would be lovely as a replacement to stuffing.
But it takes a long time so don’t get mad at me if you are in the kitchen slaving over the stove for this one. Each stir of the spoon is worth it though (you’ll see what I mean when you make the sauce) – I invited my neighbor over for dinner the night I made this and he freaked out about it.
Well, that’s a bit of an exaggeration. But he did say it was delicious and he did stop eating everything else so he could just eat this casserole. Totally worth the time it took to make it.
Bam. Your neighbors will love it too.
- 3 cups oyster mushrooms, roughly chopped
- 3 cups shitake mushrooms, roughly chopped
- 3 cups crimini mushrooms, roughly chopped
- 3 cups cut French bread/baguette (3/4 inch - 1 inch cubes)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1/2 cup finely chopped fresh parsley
- 1/2 tablespoon dried thyme
- 1/2 cup red wine
- kosher salt to taste
- black pepper to taste
- 1 large egg, beaten
- 1/2 cup heavy cream
- 8 ounces blue brie cut into small pieces (including the rind)
- Heat your oven to 375 degrees F. Grease a large casserole dish and set aside.
- Spread the bread cubes on a baking sheet and bake for 10 minutes (or until they are golden brown.) Transfer to a large bowl and set aside.
- In a large pan, heat the butter and olive oil until it begins to foam. Add all of the mushrooms and cook. Stir occasionally, until the mushrooms are golden brown - about 10-12 minutes.
- Add the white onion, parsley and dried thyme. Stir to combine and cook for about 1 minutes. Add the wine and scrape the bottom of the frying pan to remove any bits that have stuck. Cook until the wine has mostly evaporated. Season with salt and pepper to taste.
- Add the mushroom mixture to the bowl with the bread cubes. Add the beaten egg, stirring to combine. Pour the mushroom mixture into the prepared casserole dish.
- In the frying pan that you cooked the mushrooms in, over medium heat, add the cream. Bring it to a simmer, then add the cheese 1 cube at a time. Whisk constantly until the cube has melted.
- Continue with the each piece of cheese, whisking constantly. When the cheese is melted, season with salt and pepper to taste. Pour cheese sauce over the mushrooms and bread.
- Bake for 20 minutes. Remove from the oven and serve.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 244 Total Fat: 17g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 64mg Sodium: 298mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 10g