Mushroom casserole

A simple casserole recipe for those who love mushrooms. Fast and delicious!

Very cheese and mushroom casserole! It can be served as an independent dish, or with a side dish of baked potatoes. You can use fresh champignons and oyster mushrooms 1: 1, but I have forest frozen mushrooms.

Mushroom casserole

Cooking time: 40 minutes
Servings: 4-6
Complexity of the dish: medium


  • Mushrooms (forest, frozen) – 1 kg
  • Mozzarella – 200 g
  • Parmesan (or any hard cheese) – 80 g
  • Cream (10%) – 200 g
  • Rosemary (twig)
  • Chili pepper (fresh) – 0.5 pcs

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  • Garlic – 3-4 teeth.
  • Bulb onions – 3-4 pieces
  • Olive oil (vegetable) – 2-3 tbsp. l.
  • Butter – 50 g
  • Black pepper (ground)
  • Salt

Mushroom casserole

How to cook:

1. Pour 2-3 tbsp into a saucepan. olive oil, add finely chopped garlic, chopped chili, fry it all for a minute, add onions, cut into half rings, rosemary leaves (from a small sprig). Fry the onions until golden brown.
2. Defrost mushrooms in the microwave (defrosting mode). I defrost it so that there is less liquid when cooking.
Add mushrooms to a saucepan and fry them until tender (until golden brown). Add butter, let it melt, stir.
3. We transfer the mushrooms to a heat-resistant dish, add chopped mozzarella, pour cream and put in a heated oven to 180 degrees for 20-25 minutes, five minutes before the end of the time, sprinkle with grated parmesan (or other hard cheese) and bring to readiness, until golden brown. published by

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