This hearty mushroom casserole recipe checks all of the boxes, quick, easy, and delicious, and it pairs beautifully with beef, pork or chicken. Baked Mushroom Casserole would also make a wonderful vegetarian main course for dinner.
4slicesFrench bread1/2-inch-thick (may need more to cover the bottom of baking dish)
Preheat your broiler to high and toast the French bread slices until they are lightly browned on both sides. Reduce the oven heat to 375 degrees F.
Add the room temperature butter, parsley, lemon juice, salt, and pepper to a small bowl and mix well. Take up to half of the butter mixture and liberally spread on one side of the toast slices. Set the remaining butter mixture aside.
Cover the bottom of a small shallow baking dish or gratin dish with a single layer of buttered slices of toast.
Top the toast with the mushroom slices and spread out evenly.
Melt the remaining butter mixture in the microwave or on the stove and drizzle over the mushrooms. Drizzle the heavy cream evenly over the mushrooms.
Cover the dish tightly with foil or a lid and bake for approximately 30 minutes or until the mushrooms are done.
Optional, garnish with additional chopped parsley.
Sharon's Expert Tips:
You can use pretty much any variety of mushrooms in this casserole. I was lucky to find a mixture of prepackaged mushrooms that were already sliced at the store, but you can use just one type if that's what you have on hand. White button mushrooms, which are the most common, would work well. Creminis, which are just baby portabellas, would also be delicious.
Depending on how large your loaf of French bread is, and the size of your baking dish, you might need more than four slices. Don't jam them in, they should just fit comfortably in one layer.
Sliced sourdough bread can be substituted for the French bread.
You can substitute dried parsley flakes for the fresh parsley in this recipe. Because dried herbs are stronger than fresh only use one teaspoon of dried parsley.
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