T-day side dish: mushroom casserole recipe

Here’s a new addition to the T-day table: mushroom casserole. When it comes to veggies, yams get all the glory on Thanksgiving, but November is prime mushroom season, and all sorts of luscious, wild varieties are popping up in grocery stores.

Venture beyond the button and you’ll experience a wealth of flavors and textures. This dish, courtesy of my aunt Kathy, is bursting with shiitakes, crimini and oyster mushrooms, which have an intriguing peppery taste. But you don’t have to stick with these three. Choose whatever looks good to you.

Read on for the recipe...

Mushroom Casserole
If you can't find cream sherry, substitute dry white wine and double the amount.

• 2 sticks butter
• 3 pounds fresh wild mushrooms (such as shiitake, crimini or oyster), coarsely chopped
• 1 leek, chopped and washed (white and pale green parts only)
• 3 tablespoons cream sherry
• 4 ½ cups fresh breadcrumbs

Preheat oven to 350°. Melt butter in a small saucepan over low heat. Pour 2 tablespoons butter over bottom of baking dish. Spread 3½ cups mushrooms in baking dish. Sprinkle with salt and pepper, 1/3 of the leeks and 1 tablespoon cream sherry. Cover with 1½ cups breadcrumbs. Drizzle with 1/3 of remaining butter. Repeat process 2 more times to make three layers total. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for another 20 minutes or until golden brown.

Serves 6 to 8.

Comments

Mmmm! I love mushrooms. Thanks for this recipe. I like the idea of using different types of mushrooms. I think stuffed mushrooms would also make an excellent appetizer.

Wau finally a dish that makes sense! i would add also some grated cowliflower on top!
dr. Lazin

This mushroom cassarole sounds great! I need to take a side dish to supper and will try this one- minus the calliflower.

With fresh grated parmesan on top. Superb!