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Cooking
Baked Mushroom Casserole – the easiest mushroom dish there is
· 4 servings
Cream and seasoning
Whisk the paprika, freshly ground or crushed white pepper, dried garlic and a teaspoon of salt into the cream.
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.
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.
Bake it
Pour the cream mixture over the mushrooms and bake in an oven preheated to 200 °C. It will take about an hour.