Mushroom Casserole

The most wonderful time of the year, the unabridged version, has begun. For me, anyway. Yesterday was my 33rd birthday and it was perfect. We walked in the woods for an hour, ate Sriracha deviled eggs and watched Walk The Line on the couch, and went to dinner in Portland (to be reviewed later in the week). The weather was ideal here in Maine, crisp and bright. It was also daylight rearrangement day, which means it’s completely dark by five o’clock, but somehow, I don’t mind. Not yet. I won’t be bothered by the weather until February, when I will inevitably conclude that I must either forge a second sun for warmth and light and the only possibility of happiness, or have my bones removed in a painful operation and become an amorphous blobby thing, because I just can’t go on walking my organs around. Or I could just go to Mexico. We shall see. Those cruel days are a long way off. Now is the “season of mists and mellow fruitfulness!” I feel like holing up, cooking only hearty soups, reading in the early twilight, and celebrating, having over friends and hosting cozy weekend nights of board games and hot toddies in front of the (electric) fire. Thanksgiving is a few weeks off, but I’m already planning my menu. This casserole can be a side dish, a main course for vegetarians (but not vegans), and works for a meatless Monday dinner any night in autumn.

Mushroom Casserole
adapted from 101 Cookbooks

Ingredients

  • 3 cups cooked brown rice
  • a good glug of olive oil
  • 4 crushed sage leaves
  • 4 oz Baby Bella mushrooms, chopped
  • 4 oz shitake mushrooms, chopped
  • splash of wine (red or white)
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 2 eggs
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 1/2 cup vegetable stock
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Romano
  • salt and pepper

Method

In a large Dutch oven, brown the mushrooms in sage and olive oil, season with salt and pepper, add onions, stir, add garlic, use wine to scrape up the brown bottom bits, then turn off the heat. Incorporate the rice. Combine eggs, cottage cheese, sour cream, salt, and add to the rice and mushroom mixture, along with all the vegetable stock. Smooth into a buttered glass baking dish and sprinkle wth grated cheeses. Cook covered with foil for 30 minutes, uncovered for another 20 or 30, until golden brown.

 

Jillian Bedell

Jillian is a writer and mother living in a farmhouse in Cushing, Maine.

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