Sunday, December 19, 2010

Mushroom Casserole

This was a really, really good recipe.  It was easy to make and had a nice mild flavor.  I think it would compliment just about any meat including chicken, pork, or beef. 

Mushroom Casserole
adapted from 101 Cookbooks

1/2 pound (8 ounces) brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, minced
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 teaspoon fine grain sea salt
1/3 cup freshly grated Parmesan cheese
dried tarragon

Preheat oven to 375 degrees.  Spray a medium-large baking dish with a bit of non-stick spray and set aside.

In a large skillet over medium-high heat saute the mushrooms in about 2 turns of olive oil sprinkled with a couple of pinches of salt.  Stir every minute or so until the mushrooms have released their liquid and have browned a bit.  Add the onions and cook for another 4 to 5 minutes of until they are translucent.  Stir in the garlic, cook for another minute and remove from heat. 

In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt. 

Combine the rice, the mushroom/onion mixture and cottage cheese mixture in a large bowl.  Stir until well combined and then pour into your prepared baking dish.  Sprinkle with the Parmesan cheese and dried tarragon.  Cover with foil and place in the oven for 20 minutes.  Remove foil and bake another 20 to 30 minutes more or until hot throughout and golden along the edges.

Serves about 8.

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