Sauteed Mushrooms in Casserole
How to make Sauteed Mushrooms in a Casserole?
Ingredients
- 400 grams of mushrooms
- 2 tablespoons of butter
- 3 tablespoons of oil
- 1 onion (chopped into small cubes)
- 2 green peppers (chopped)
- 2 cloves of garlic (sliced)
- 2 tomatoes (coarsely chopped)
- 1 tablespoon tomato paste
- 3 grated tomatoes
- 1.5 teaspoons of salt
- 1 pinch freshly ground black pepper
- 2 teaspoons of thyme
- 1 bay leaf
- 70 grams of cheddar cheese (grated)
- 1 handful of parsley (finely chopped)
Instructions
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Mushroom lovers here! We are making sautéed mushrooms in a casserole that will rival the classic sautéed mushrooms and will eliminate the worry of "what should I cook today?"
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Sauteed mushrooms in a casserole and dipping bread in water is a practical and delicious recipe. Moreover, its taste increases with the addition of kashar.
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A recipe that extends the cheddar and makes you eat lots of bread is waiting for you.
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After cooking, be sure to remove the bay leaf before eating, as it may leave a bitter taste.
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To sauté mushrooms in a casserole, first set the oven to 190 degrees.
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Saute the mushrooms with butter on the stove until they release their water.
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In a separate pan, sauté chopped onion, green pepper and 3-4 sliced garlic with oil.
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Add coarsely chopped tomatoes, tomato paste, salt and pepper and mix.
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Finally, add grated tomatoes to the pan, flavor with thyme and bay leaves and cook over medium heat for 4-5 minutes.
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Spread the tomato mixture into the casserole dishes. Place mushrooms on top and sprinkle grated cheddar cheese.
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