Cognac Mushroom Casserole
Mushrooms are one of my favorite vegetables (well, technically they’re fungi, not vegetables). You’ve probably already noticed this; I often share recipes where I use mushrooms ☺️
This deliciously cheesy mushroom casserole is wonderfully flavored with onions, thyme, and melted mozzarella.
👌Made without breadcrumbs and ready in about 40 minutes, it’s keto and gluten-free.
Ingredients
- 300 g Mushrooms
- 1 Onion small
- 1 Garlic cloves
- 1 tbsp Thyme Dried or fresh
- 30 ml Cognac Optional
- 120 g Mozzarella
- Salt to your taste
- Pepper to your taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400 degrees F. (205 C)
- Heat the olive oil in a large, deep skillet over medium-high heat. Add the mushrooms, onions, and kosher salt. Cook, stirring occasionally, until the mushrooms have released their liquid and the liquids have mostly evaporated, about 10 minutes.
- Add the garlic, black pepper, and thyme. Cook, stirring, for one more minute. Remove from heat.
- Add cognac if desired (Optional)
- Transfer the mixture to the prepared baking dish. Sprinkle it with the shredded cheese.
- Bake the casserole until hot and bubbly, about 15 minutes. Sprinkle with parsley and serve.
Notes
☝️Since mushrooms release quite a bit of liquid when cooked, you can’t just put them in a dish and bake them. You need to saute them first.