Mushroom Casserole I
Mushroom Casserole I Recipe with Biscuit Mix and Sour Cream
Introduction
Mushroom Casserole I is a delicious and savory dish that is perfect for any occasion. This recipe combines the earthy flavor of fresh mushrooms with the creamy texture of sour cream, creating a dish that is sure to please even the pickiest of eaters.
History
The exact origins of Mushroom Casserole I are unknown, but mushrooms have been a staple in many cuisines around the world for centuries. Mushrooms are not only delicious, but they are also packed with nutrients and have been used in traditional medicine for their health benefits.
Ingredients
- 1 cup of biscuit mix
- 0.25 tsp of celery seed
- 1 cup of fresh mushrooms, chopped
- 1 beaten egg yolk
- 1 tbsp of sliced green onion
- 0.25 cup of sour cream
- 1 tbsp of pimento
- 1 egg white
- 0.25 tsp of salt
- oil
How to prepare
- In a mixing bowl, combine biscuit mix, mushrooms, onion, pimento, salt, and celery seed.
- Mix together the egg yolk and sour cream; stir into the dry ingredients just until moistened.
- Beat the egg white to stiff peaks.
- Gently fold the beaten egg white into the mushroom mixture.
- In a heavy saucepan or electric deep-fat fryer, heat the oil to 375°F (191°C).
- Drop the batter by tablespoon into the hot oil.
- Fry for about 2 minutes or until golden brown, turning once.
- Transfer to a rack to drain.
- Serve hot.
- Enjoy.
Variations
- Add cooked bacon or ham for a meatier version of the casserole.
- Mix in some grated cheese for a cheesy twist.
- Add some herbs or spices for extra flavor.
Cooking Tips & Tricks
Be sure to chop the mushrooms finely to ensure even cooking and distribution throughout the casserole.
- Make sure to beat the egg white to stiff peaks to ensure a light and fluffy texture in the final dish.
- Fry the casserole in hot oil to achieve a crispy and golden brown exterior.
Serving Suggestions
Mushroom Casserole I can be served as a side dish or as a main course with a side salad or steamed vegetables.
Cooking Techniques
Frying
Ingredient Substitutions
You can use store-bought biscuit mix or make your own from scratch.
- You can use any type of mushrooms you prefer, such as button mushrooms or shiitake mushrooms.
Make Ahead Tips
You can prepare the mushroom mixture ahead of time and fry it just before serving.
Presentation Ideas
Serve Mushroom Casserole I on a platter garnished with fresh herbs or a dollop of sour cream.
Pairing Recommendations
Mushroom Casserole I pairs well with a crisp green salad or a side of roasted vegetables.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
Each serving of Mushroom Casserole I contains approximately 200 calories.
Carbohydrates
Each serving of Mushroom Casserole I contains approximately 15 grams of carbohydrates.
Fats
Each serving of Mushroom Casserole I contains approximately 10 grams of fats.
Proteins
Each serving of Mushroom Casserole I contains approximately 5 grams of proteins.
Vitamins and minerals
Mushrooms are a good source of vitamins and minerals, including vitamin D, potassium, and selenium.
Alergens
This recipe contains eggs and wheat, which may be allergens for some individuals.
Summary
Mushroom Casserole I is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.
Summary
Mushroom Casserole I is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy texture and savory flavor, this casserole is sure to become a family favorite. Enjoy!
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Mushroom Casserole I. It was tucked away in an old, dusty cookbook that had been sitting on my kitchen shelf for years. The recipe looked simple enough, but there was something about it that intrigued me.
I had always been a lover of mushrooms, ever since I was a young girl picking them in the woods with my own grandmother. There was something magical about the way they grew, so different from the other fruits and vegetables in the garden. So when I stumbled upon this recipe, I knew I had to give it a try.
I remember the first time I made Mushroom Casserole I. I gathered all the ingredients - fresh mushrooms, onions, garlic, butter, flour, milk, and cheese - and set to work in the kitchen. As I chopped and sautéed and stirred, the delicious aroma of garlic and mushrooms filled the air, making my mouth water in anticipation.
When the casserole was finally ready, I couldn't wait to dig in. The first bite was pure heaven - creamy, cheesy, and bursting with the earthy flavor of mushrooms. I knew right then and there that this recipe would become a staple in my kitchen.
Over the years, I have made Mushroom Casserole I countless times, tweaking and perfecting the recipe to suit my own tastes. Sometimes I add a dash of thyme or a sprinkle of paprika for extra flavor. Other times I experiment with different types of cheese or mushrooms to switch things up.
But no matter how I make it, Mushroom Casserole I always brings back memories of that first time I cooked it. It reminds me of the joy of discovery, of trying something new and delicious and watching it come together in a beautiful, satisfying dish.
I have shared this recipe with friends and family, passing it on to the next generation so that they too can experience the magic of Mushroom Casserole I. And every time I make it, I feel a connection to all the people who have shared their recipes with me over the years, adding a little piece of themselves to my culinary repertoire.
So here's to Mushroom Casserole I, a dish that has brought me so much joy and satisfaction over the years. May it continue to delight and inspire others for generations to come. And may we always remember the power of curiosity and the joy of discovering new and delicious recipes to share with those we love.