I had a favorite thing to eat when I was a kid – a mushroom pot. It was the one dish that I was loyal to above all. I will ask for it when I recovered from flu, pneumonia or swollen throat. I would like to ask him for weeks, weekends and holidays. It was a simple dish and one of four (maybe five) recipes my mom had in her cooking arsenal. It combines rice, mushrooms (or creamy mushroom soup) and cheese in a saucepan and searched it until it was creamy, melted and gold on the edges. Quite simply.
My version of mushroom pot
I made a more healthy, remix of my classic mom's remix the other night using brown rice, sautéed mushrooms, garlic and onions – all made creamy with a mixture of cottage cheese and a little yogurt or sour cream.
Variations in the Mushroom Casserole
You can definitely use whatever cooked seeds you want. I suspect this would be delicious with barley, wheat berries, quinoa, whole grain rice – or even with a mixture of grains. I like it with wild rice.
Extras: My mother hides all things in this pot (pre-cooked chicken breast or pork), but because we do not do it anymore (vegetarian), sometimes I play with other ingredients. Anything from chopped green leaves, roasted nuts, sun-dried tomatoes or pre-cooked lentils are great as additives. But, honestly, the simple version is very good – as I have written below.
A recipe before production
This is a great recipe to make ahead of time! You can prepare the mixture of rice and mushrooms until a few days in advance and then just bake it when you are ready.