Zhulien Russian Mushroom Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish.
• Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
• Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
• Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Steps:

• Saute onions. Add the mushrooms and cook until they give up their liquid. Let the mixture reduce and add white wine. Then add the sour cream, the Parmesan cheese and the cream. Lastly, add the chives, nutmeg, fennel and the salt and pepper;

Steps:

• Preheat your broiler.
• Melt half the butter in a large skillet over medium high heat.
• Meanwhile, toss mushrooms and flour together in a large bowl.
• Add half the mushrooms to the skillet and saute, stirring often, until they are soft and have released their liquid, 3 to 4 minutes.
• Move the mushroom to a medium bowl and repeat the process with remaining butter and mushrooms.
• Return the skillet to medium low heat.
• Add mushrooms and any accumulated juices and sour cream, stir to mix, and cook until hot, 2 to 3 minutes.
• Season to taste with salt and pepper.
• Transfer mushroom mixture to a 4 cup heatproof baking dish or pan and evenly sprinkle top with cheese.
• Broil casserole until cheese is melted and lightly browned and bubbling on top.
• Serve immediately. Enjoy!

Steps:

• Preheat broiler. Melt half the butter in a large skillet over medium-high heat. Meanwhile, toss mushrooms and flour together in a large bowl. Add half the mushrooms to the skillet and sauté, stirring often, until they are soft and have released their liquid, 3-4 minutes. Transfer mushrooms to a medium bowl and repeat process with remaining butter and mushrooms. Return skillet to medium-low heat. Add mushrooms and any accumulated juices and sour cream or crème fraîche. Stir to combine, and cook until hot, 2-3 minutes. Season to taste with salt and pepper. Transfer mushroom mixture to a wide 4-cup heatproof baking dish or pan and evenly sprinkle top with cheese. Broil casserole until cheese is melted and lightly browned and bubbling on top. Serve immediately with toasted baguette slices.

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.