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Recipe courtesy of Michael Symon

Mushroom Casserole

  • Level: Easy
  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    650
    Total Fat
    47
    Saturated Fat
    29
    Carbohydrates
    50
    Dietary Fiber
    5
    Sugar
    10
    Protein
    13
    Cholesterol
    133
    Sodium
    971
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
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Ingredients

3 pounds sliced porcini mushrooms

1 pound sliced leeks

Salt and freshly ground black pepper

1 tablespoon chopped flat leaf parsley

8 ounces butter

8 ounces heavy cream

8 ounces bread crumbs

Directions

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Watch how to make this recipe.
  1. Preheat oven to 375 degrees F.
  2. In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
Show: Melting Pot
Episode: Eastern European--Foods of the Forest - Mushrooms

Categories:

Vegetable Casserole Casserole Vegetarian European Recipes Leek Recipes Mushroom Dairy Recipes Side Dish Main Dish Lunch

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17 Reviews
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Anonymous

I looked at the amounts of all ingredients and could not understand how 3 pounds of mushrooms and 1 pound of leeks feeds 4-6 people. I cut this recipe exactly in half and served it as a side with roasted chicken. My husband and I each took a healthy portion and there is enough left for another 8 large servings! If I made the entire recipe it would be huge. Flavor was good, not great, won’t make again. I’ve been cooking and baking for 50 years. Really wanted to like this. 2 stars for ease and decent flavor.

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