Baked mushrooms casserole is a favorite of mine, and as Thanksgiving dinner is approaching rapidly, I’ve decided to experiment with my original recipe, to make it more suitable for the holiday.
So I’ve added some cubed sweet potatoes to the mixture and also decided to bake the mixture in muffin pans instead of in a large casserole pan. I was happy with the results: the combination of mushrooms and sweet potatoes brings out the best of the flavors, textures and colors of both. I’ve also liked how the individual bakes are so much easier to serve. I will definitely make these again very soon.
The bakes are not only tasty, but also very versatile. They are perfect as a side dish for meat or poultry, as a light lunch or dinner when served with a small green salad, or as part of a weekend brunch buffet.
If you want to serve these bakes at their best, bake them as close to serving time as possible. To make this easier, the mixture can be made in advance (up to a day) and kept in an airtight container in the fridge. Bring to room temperature and mix well before baking.
Happy Thanksgiving to all!
Prep time: 20 minutes
Cooking time: 20 minutes
Baking time: 30 minutes
1 cup small diced red and white onions
1 Tbs oil + 2 oz (60 grams) soft butter
1 Tbs salt
½ tsp freshly ground black pepper
1 package (8oz, 225 grams) white mushrooms, legs removed and sliced
1 package (8oz, 225 grams) Baby Bella mushrooms, legs removed and sliced
¼ cup flour
1 cup chicken or vegetable stock
1 Tbs Dijon mustard
2 cups sweet potato medium cubes (from 1 large)
½ cup coarsely grated white aged cheddar
½ cup coarsely grated yellow aged cheddar
½ cup thick yogurt or sour cream
3 XL eggs
½ cup bread crumbs
1 Tbs chopped fresh rosemary
Dash of Cayenne pepper
1. Place the onions, oil, butter, salt and pepper in a large pan. Mix and sauté on medium heat until the onions are soft and translucent. Add the sliced mushrooms, mix and sauté until they soften.
2. Add the flours mix well and cook for a minute, to let the flour absorb the liquids. Gradually add the stock while whisking, to avoid lumps. Bring to an almost boil, reduce the heat and cook for a minute. Add the mustard and mix.
3. Add the sweet potato cubes and the grated cheeses. Mix well and cook for a minute, until the cheeses melt. Turn off the heat and add the yogurt or sour cream. Mix well and let cool to warm temperature. Add the eggs and mix. Add the bread crumbs, rosemary and Cayenne and mix well. Taste and adjust seasoning if needed.
4. Preheat the oven to 350F (175C). Place 16 baking paper cups in muffin pans.
5. Fill the paper cups with the mixture and bake for 30 minutes, or until the bakes are puffed and golden.
6. Transfer to a rack and let cool a bit before serving.