MUSHROOM-TARRAGON CASSEROLE

by Carolyn
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I’m a big lover of easy cheese plates when we are having guests over. And nearly nothing can beat that. But from time to time I like to serve something new and something different to nibble on while having fun evenings with friends. I found a recipe from a German magazine , Essen & Trinken,  for a mushroom casserole and knew this one will be added to my easy-dinners-for-guests-list. Slightly changed this recipe proved itself to be easy as 123 and even under 40 minutes. We tested it for dinner yesterday when my darling husband came back home from his trip to Germany and it also proved itself to be perfect meal to accompany some red wine and  long conversations.

 You will need: ( serves 2 as a main dish, serves 4-6 as appetizer)

– 2 tbsp oil
– 34 oz white button mushrooms
– 2 tbsp dried tomatoes, diced
– 1/2 onion, diced
– 1 tbsp minced fresh tarragon
– 1/4 cup white wine
– 3/4 cup half & half
– salt
– pepper
– 1tsp garlic powder

– 4 slices rustic bread
– 2 eggs
– 1/4 milk
– 3 tbsp shredded parmesan ( optional)

What to do:

1. Clean the mushrooms. Heat the oil in a cast iron pan, place the mushrooms into the pan and cook for about 3 minutes or until mushrooms are slightly brown.

2. Add the diced onion and cook while stirring for about 2 minutes. Deglaze with the white wine and cook for another 3 minutes.

3. Add half & half, diced dry tomatoes and tarragon, stir well and cook for 7 minutes on medium to low heat until the mixture starts to thickens.

4. Preheat oven to 400°F ( 200°C) . Beat the eggs with the milk in a soup plate and soak the bread in the egg/milk mixture.

5. Turn the stove top off. Place the soaked bread on the edges of the pan with the mushrooms, sprinkle with parmesan and place the pan in the oven for about 15 minutes.

Tip: Don’t overcook it, you want the casserole to be creamy and not dry.

6. Spontaneously invite your friends and have fun!

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