Delicious Savory Mushroom Casserole!


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.  

Morel foraging

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


Baked

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!


Mushroom Casserole
Printable recipe

Ingredients:
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

Method:
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.
Serve


Enjoy!

37 comments:

  1. It may not be the prettiest looking thing there is but it's delicious! I'll eat it whenever I can get it!

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    Replies
    1. Hi Son! You're right, it's not a pretty pic, but boy, is it good! Love

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  2. Your father-in-law and oldest son couldn't get enough of this dish.

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    Replies
    1. Hi Dear! Yes, you're right, they know what's good! :-) Love

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  3. mushroom looks pretty in its habitat, however I love mushroom.
    have a great day

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    Replies
    1. Hi Tanza! Yes, thanks! I love mushrooms too!

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  4. I love sour cream, and mushrooms too, so your preparation sounds wonderful Recently I posted on a simpler mushroom dish -- same challenge with dealing with the high moisture content, but I handled that by sautéeing them in small batches to release the moisture and get a nice brown exterior. The recipe called for some bread crumbs, which also took on some moisture and added flavor as well. I might just try yours next!

    best... mae at maefood.blogspot.com

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    Replies
    1. Hi Mae! Yes, I thought about sautéeing the mushrooms first but didn't, maybe next time, I will. Bread crumbs might work too, never thought about that. This is a delicious though and I love it even more left over. Thanks for your ideas!

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  5. How delicious and moreish! I too go to supermarkets to get my mushrooms (actually just bought one kilo yesterday).

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    Replies
    1. Hi Angie! Yep, the grocery store is my way. I'm too chicken to forage! Take care

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  6. Oh yum, perfect for this time of year😊

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  7. As a shroom fan I know I would love this. Several years ago Alton Brown did a scientific study that showed mushrooms don't absorb water so I just rinse mine.

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  8. We are mushroom lovers too! No foraging here either but I would gladly eat this mushroom casserole. Sounds delicious!

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    Replies
    1. Thanks, Susan! They're tasty mushrooms, for sure! Take care

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  9. Pam, My wife would be all over this dish as she loves mushrooms...and I don't so she only gets them when we're out somewhere. We have a Monterrey Mushroom plant about 15 minutes away and for $5.00 knowing locals can go to the guard shack and buy a big bag of 'irregular' mushrooms that wouldn't look that good in a grocery store. It's a hell of a deal...if you love mushrooms. Take Care, Big Daddy Dave

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    Replies
    1. Oh, woo hoo! I'd buy those mushrooms in a New York minute, Dave! Sounds great and would be perfect for this dish! Too bad you don't care for mushrooms, I get it as we have a non-mushroom lover here in the family. Have a wonderful rest of the week!

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  10. I never thought of a mushroom casserole before. Very cool idea. Yeah, when I started to go for edibles outside the thing that freaked people out the most were mushrooms. It's a funny thing. Some get soooo scared.

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    Replies
    1. Hi Ivy! It's really good if you're a mushroom lover. Yes, it freaked our neighbors out for sure. Have a great day!

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  11. Pam, as you might recall I love my mushrooms, foraged or store-bought. Your mushroom casserole sounds wonderfully earthy and a perfect to the leftover ham that's on the horizon. Thanks for sharing.

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    Replies
    1. Hi Ron! This would be great with ham! It definitely is wonderfully earthy! Take care!

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  12. I love mushrooms and this looks delicious!

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  13. The grocery store is my mushroom source, too. Love 'em, but don't want to risk picking my own and getting sick. Or worse. Anyway, great looking dish -- thanks so much. And Happy Holidays!

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  14. We used to hunt for morels with my dad every spring. Those I can recognize, but that's where I draw the line. Your casserole sounds terrific!

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    Replies
    1. I'm with you on that, Liz, morels are easily recognized. Thanks!

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  15. I love mushrooms, but I must admit.....I always worry about them being OK, even in the store. Your dish looks yummy...

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  16. Dear Pam, Wishing you a beautiful and blessed Christmas Holiday. xoxo Catherine

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  17. Thanks, Catherine! Same to you! xo

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  18. I could eat this dish everyday. We adore mushrooms but I could never pick my own. Have a blessed holiday Pam - and Happy New Year!

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    Replies
    1. I could too, Tricia! Happy holidays to you!

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  19. Thanks, Judy! Happy New Year!

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  20. This comment has been removed by the author.

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    ReplyDelete
  22. 2 lbs of butter??? It can't help but be good! I'm working on a mushroom post soon. I wish I could learn out to forage. I love wild mushrooms!

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● You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.
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You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen


You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

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