Delicious mushroom casserole
WHAT YOU WILL NEED
From ingredients
7 products
Mushrooms
Cheese
Meat
Custard
SIMPLE PROCESS
Step by step recipe
The key to this casserole is properly sautéed vegetables. Mushrooms, beans, and cauliflower should be golden and slightly crisp. Pickles add tang, while sausage gives a meaty note. The egg mixture binds everything together, and the cheese topping creates a perfect finish. Don't overbake — 15 minutes at the right temperature is just enough.
Sauté the Mushrooms and Vegetables
Heat 1–2 tbsp vegetable oil in a skillet over medium heat. Sauté 200 g (about 4 cups) sliced champignons, 200 g (about 2 cups) green beans (cut into 1.5-inch pieces), and 330 g (about 4 cups) cauliflower florets for 8–10 minutes until golden and tender. Season with salt and pepper.
Prepare the Baking Dish
Grease a baking dish with oil. Transfer the sautéed vegetables, add 100 g (about ¾ cup) chopped pickles and 60 g (about ½ cup) diced smoked sausage (salami or servelat). Mix well.
Whisk the Eggs
In a small bowl, whisk 2 large eggs (110 g / about 4 oz) until smooth. Season with salt and pepper.
Pour and Top with Cheese
Evenly pour the eggs over the vegetable-sausage mixture. Sprinkle 40 g (about ½ cup) of grated semi-hard cheese on top.
Bake and Serve
Place the dish in a preheated oven at 200°C (400°F) on the middle rack. Bake for 15 minutes until the cheese is golden and bubbly. Let rest for 5 minutes, then slice and serve.
CHEF'S TIP
Don't Skimp on Oil for Sautéing
Sauté the vegetables and mushrooms over medium heat with a little vegetable oil until golden — it adds depth and flavor to the casserole.
Cut Pickles and Sausage into Similar Pieces
Chop the pickles and sausage into cubes roughly the same size as the vegetables for a neat, even texture.
Whisk Eggs Until Just Frothy
Simply beat with a fork or whisk until smooth — overbeating isn't necessary. A light foam makes the custard airy.
Let the Casserole Rest After Baking
After removing from the oven, let it sit for 5–7 minutes at room temperature — it firms up and slices easily.
SUBSTITUTIONS
Add your taste
- Replace Champignons with Wild Mushrooms Oyster, chanterelle, or porcini mushrooms add a deeper, woodier flavor. Parboil them first, then sauté.
- Use Ham or Chicken Instead of Sausage For a lighter version, use diced cooked chicken breast — calories drop even further.
- Swap Pickles for Zucchini If you prefer a milder taste, use diced zucchini — it adds moisture and a delicate texture.
- Try Blue Cheese Instead of Semi-Hard Gorgonzola or Danish blue gives a sophisticated, tangy kick.
HOW TO STORE
How to Store Mushroom Casserole
Cool the casserole to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (325°F) for 10–12 minutes or in the microwave for 2–3 minutes. Freeze portions wrapped in plastic wrap and placed in a bag for up to 2 months. Thaw in the fridge and reheat.
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