Recipe Background
Steakhouse Mushroom Casserole makes the most of savory, earthy mushroom flavors. The tender shrooms are blended into a creamy, zesty, and herby sauce that wouldn't be out of place at your favorite steakhouse — everyone's sure to love it! Topped with a crunchy, buttery cracker crust, Steakhouse Mushroom Casserole is truly irresistible. People will be helping themselves to more helpings once this appears on the table.
Steakhouse Mushroom Casserole makes the most of savory, earthy mushroom flavors. The tender shrooms are blended into a creamy, zesty, and herby sauce that wouldn't be out of place at your favorite steakhouse — everyone's sure to love it! Topped with a crunchy, buttery cracker crust, Steakhouse Mushroom Casserole is truly irresistible. People will be helping themselves to more helpings once this appears on the table.
Ingredients
- 3/4 cup butter divided
- 2 pounds fresh mushrooms sliced
- 1 cup heavy cream
- 1 large egg
- 1 tablespoon fresh parsley minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 2 cups butter-flavored crackers crushed
Directions
- Grease an 8-inch square baking dish.
- In a large skillet, melt 1/4 cup of the butter.
- Add the mushrooms in batches, sautéing until tender and the liquid is evaporated, about 5 minutes per batch.
- In a large bowl, whisk the heavy cream, the egg, the parsley, the lemon juice, the salt, and the paprika together.
- Add the sautéed mushrooms and stir until blended.
- Transfer the mushroom mixture to the prepared baking dish.
- In a bowl and using the microwave, melt the remaining butter.
- Stir the cracker crumbs into the melted butter.
- Sprinkle the crumb mixture over the mushroom mixture.
- Cover and refrigerate for at least 8 hours and up to overnight.
- Preheat the oven to 350 degrees F.
- Transfer the casserole from the refrigerator at least 30 minutes before baking.
- Bake uncovered until the casserole reaches 160 degrees F internally and the topping is golden-brown, about 30-35 minutes.
- Serve hot.
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