No mushroom foraging for me ~ that’s a practice that could kill a person if a mistake was made! The grocery store is my mushroom source.
That didn't stop my Mom and Dad, they had no qualms about picking mushrooms straight from the yard on our farm in Ohio, and later in Louisville, or foraging for morels in wooded areas.
Our Louisville neighbors lectured them time and again about their dangerous habit, but those morels, plus other varieties of mushrooms, were a wonderful thing when Mom sautéed them in butter ~ the neighbors refused to taste them.
|Woo hoo, delicious, button mushroom casserole!|
If you love mushrooms like we do, this recipe is a must. I’ve posted it before, but think it’s worthy of another post from time to time. I have made it for so long, I can't recall the source of the recipe, it very well might be a Southern Living recipe.
|Ready to bake|
As you most likely know, mushrooms are about 92% water. When mushrooms are cooked, they release a lot of liquid. The exuded juices have nothing to do with washing them first, although I never do that, just clean them with a damp paper towel. It's a myth that they soak up water like sponges.
As you can see in the photos above, the mushrooms are piled high before baking, and shrink considerably after being baked.
It’s an easy savory side dish to bake that goes deliciously with beef or the meat of your choice. It's a bit on the soupy side after baking, but settles after resting for a while. It has an excellent crust and flavor from the "mustardy" sauce.
And after a night relaxing in the refrigerator, it just might taste better the second time around!
Oh, how we love this dish!!!
Make it ~ it will disappear fast from your holiday dinner table!
2 pounds button mushrooms, sliced
4 tablespoons butter, softened
4 tablespoons flour
1 teaspoon salt
½ teaspoon seasoned pepper
1 teaspoon garlic powder
2 tablespoons prepared mustard
8 ounces sour cream
½ cup white onions, chopped
1 tablespoon dried parsley or ¼ cup fresh, chopped
Clean mushrooms with a towel, no water. Remove stems, save for another use.
Cream butter and flour; add salt and pepper and mustard.
Stir in sour cream, onion, and parsley, stir well.
Place half of mushrooms in a greased 2½ quart casserole dish.
Top with half of sour cream mixture, repeat layers.
Bake 325° for 60-70 minutes until heated through.
Let stand for 10 minutes.