About
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
Step 1 -Grease an 8-inch square baking dish.
Step 2 -In a large skillet, melt 1/4 cup of the butter.
Step 3 -Add the mushrooms in batches, sautéing until tender and the liquid is evaporated, about 5 minutes per batch.
Step 4 -In a large bowl, whisk the heavy cream, the egg, the parsley, the lemon juice, the salt, and the paprika together.
Step 5 -Add the sautéed mushrooms and stir until blended.
Step 6 -Transfer the mushroom mixture to the prepared baking dish.
Step 7 -In a bowl and using the microwave, melt the remaining butter.
Step 8 -Stir the cracker crumbs into the melted butter.
Step 9 -Sprinkle the crumb mixture over the mushroom mixture.
Step 10 -Cover and refrigerate for at least 8 hours and up to overnight.
Step 11 -Preheat the oven to 350 degrees F.
Step 12 -Transfer the casserole from the refrigerator at least 30 minutes before baking.
Step 13 -Bake uncovered until the casserole reaches 160 degrees F internally and the topping is golden-brown, about 30-35 minutes.
Step 14 -Serve hot.