Mixed Grain Mushroom Casserole Recipes

MUSHROOM CASSEROLE

Steps:

• Saute mushrooms in 1/4 cup butter for 2-3 minutes.
• Add salt, parsley and flour.
• Cover and cook over low heat for 10 minutes.
• Remove mixture from heat and add lemon juice and sour cream.
• Pour into a caserole dish sprayed with cooking spray.
• Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
• Spoon buttered bread crumbs over mushroom mixture.
• At this point, you can cover and refrigerate overnight to be made the next day.
• Before baking, sprinkle top with parmesan cheese.
• Bake for 30 minutes at 350 degrees.
• Sprinkle with paprika (optional) before serving.

WILD RICE MUSHROOM BAKE

Steps:

• Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

STEAKHOUSE MUSHROOM CASSEROLE

Steps:

• In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended., Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.