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Indulge in Comfort with Creamy Mushroom Herb Casserole

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Learn how to make delicious Creamy Mushroom Herb Casserole. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound cremini or white mushrooms, sliced (feel free to mix in chanterelles or shiitakes if you can find them)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk (or substitute with half-and-half for extra creaminess)
  • 1 cup low-sodium vegetable or chicken broth
  • 1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, minced (or ¼ teaspoon dried rosemary)
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 cup shredded sharp white cheddar cheese (optional, but adds a lovely tang)
  • ½ cup panko breadcrumbs (for a crunchy topping)
  • 2 tablespoons chopped fresh parsley, for garnish

If you’re looking to make this dairy-free, swap the butter for coconut oil or vegan margarine, use almond or oat milk, and skip the cheese. The herbs and mushrooms will still shine through just as beautifully.

Instructions

  1. Preheat your oven to 375°F (190°C). This gentle heat will allow everything to meld and brown perfectly without drying out.
  2. In a large skillet over medium heat, melt the butter with the olive oil. When it starts to shimmer, add the chopped onions. Sauté until they’re translucent and soft—around 5 minutes. This step is where the foundation of flavor begins, just like when Mama Lu would coax sweetness out of simple onions for her stews.
  3. Add the minced garlic and sauté for another minute, just until fragrant. Be careful not to burn it; garlic can turn bitter fast.
  4. Toss in the sliced mushrooms. This is where the magic happens—stir frequently, letting them release their moisture and brown beautifully, about 8 to 10 minutes. If the pan gets too dry, add a splash of broth or water to keep things moving. I remember shelling peas on the porch while Mama Lu tended her skillet, always telling me, “Let those mushrooms tell you when they’re ready.”
  5. Sprinkle the flour over the mushrooms and stir to coat everything evenly. Cook for 2 minutes—this will get rid of the raw flour taste and help thicken the sauce later.
  6. Slowly pour in the milk and broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer; it will start to thicken after a few minutes. If it looks too thick, add a bit more broth or milk to reach your desired consistency.
  7. Stir in the fresh thyme, rosemary, salt, and pepper. Taste and adjust the seasoning. This is the time to add a “pinch of salt and a whole lot of soul,” just like Mama Lu always said.
  8. If you’re using cheese, fold in the shredded cheddar now, stirring until melted and smooth.
  9. Transfer the creamy mushroom mixture into a buttered 8×8-inch baking dish. Sprinkle the panko breadcrumbs evenly over the top for that golden, crunchy finish that makes this casserole sing.
  10. Bake uncovered for 20 to 25 minutes, or until the top is golden brown and bubbling around the edges.
  11. Remove from the oven and let it rest for about 5 minutes before serving. Garnish with fresh parsley to brighten it up and add a fresh note to each creamy, herb-scented bite.

Find it online: https://claracooking.com/creamy-mushroom-herb-casserole/