At a glance
This casserole comes together with barely any fuss—you're just mixing seasoned cream, chopping mushrooms, and letting the oven do the work for about an hour. The mushrooms release plenty of their own moisture while baking, so there's no need to worry about anything drying out or burning.
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Cream and seasoning
Whisk the paprika, freshly ground or crushed white pepper, dried garlic and a teaspoon of salt into the cream.
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Tip: how much cream to use
Use more or less cream depending on the size of the baking dish you're using. If the mushrooms start looking a bit dry while baking, just pour in a little more cream. Mushrooms release quite a lot of water on their own, though, so there's no real risk of anything burning.
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Chop the mushrooms
You can really use almost any mushrooms you like. Feel free to use parasol mushroom stems and honey fungus, like we did, or bay boletes, ceps and orange birch boletes. Mixing several kinds together works well too. Chop the mushrooms into pieces and put them into a baking dish lightly greased with butter. Don't cover it.
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How it went
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