Creamy Mushroom Casserole

Name: Creamy Mushroom Casserole
Ingredients: 2 tablespoons olive oil; 3 tablespoons unsalted butter, divided; 1 onion, finely chopped; 1½ pounds fresh mushrooms (cremini, button, or a mix), sliced; 1½ pounds fresh mushrooms (cremini, button, or a mix), sliced; 1½ pounds fresh mushrooms (cremini, button, or a mix), sliced; 2 cloves garlic, minced; 2 teaspoons fresh thyme leaves; ½ cup sour cream; ½ cup heavy cream; ½ cup (2 ounces) freshly grated Parmesan cheese; ½ cup (2 ounces) shredded mozzarella cheese; ¼ teaspoon paprika; ¼ teaspoon fine sea salt; ¼ teaspoon coarsely ground black pepper; ½ cup panko or breadcrumbs; ½ cup panko or breadcrumbs; 2 tablespoons chopped fresh parsley; Italian parsley sprigs

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This side dish is creamy, cheesy, and full of rich flavors, making it a perfect side or a vegetarian main course. It’s made without canned soup (which usually contains flour) and can be gluten-free or even keto-friendly if you skip the panko.

Ingredients

2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1

Side dish
Main course
Vegetarian

Method

Preheat oven to 350°. Grease (with butter) a 1½- to 2-quart baking dish.

Heat olive oil and 2 tablespoons butter over medium heat. Add onion and cook for 4 to 5 minutes or until tender. Add mushrooms; cook for 8 to 10 minutes or until mushrooms are brown and liquid evaporates.