Mushroom casserole
WHAT YOU WILL NEED
From ingredients
5 products
Mushrooms
Herbs
Egg Custard
For frying & greasing
SIMPLE PROCESS
Step by step recipe
The key to this casserole is properly cooked mushrooms. Boil the wild mushrooms until tender to remove excess moisture. Then sauté them with herbs — this releases their deep, earthy aroma. Beat the eggs until frothy, but not stiff, for a light, airy texture. Bake at 180°C (350°F) until golden — the top should be crisp while the inside stays moist. Add onion for extra savouriness if you like.
Boil the wild mushrooms
Thoroughly wash 500 g (about 1.1 lb) of wild mushrooms, cover with water, bring to a boil, and cook for 15–20 minutes until tender. Drain well in a colander.
Sauté mushrooms with herbs
Heat vegetable oil (from 60 g / ¼ cup) in a skillet. Add the boiled mushrooms, finely chopped dill (15 g / ½ oz), and parsley (15 g / ½ oz). Sauté for 5–7 minutes until golden, season with salt and pepper.
Prepare the baking dish
Grease a baking dish with the remaining oil. Spread the sautéed mushrooms and herbs evenly on the bottom.
Whisk the eggs
In a separate bowl, whisk 110 g (about 2 large) eggs with a pinch of salt and pepper until light and frothy.
Pour the eggs over the mushrooms and bake
Pour the egg mixture over the mushrooms. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until the top is golden and set.
Serve hot
Remove from the oven, let rest for 5–7 minutes, then slice and serve warm.
CHEF'S TIP
Choose fresh wild mushrooms
Porcini, boletus, or aspen mushrooms are ideal — they have a rich, woodsy flavour. If using frozen, add them directly to boiling water without thawing.
Sauté until golden
After boiling, always sauté the mushrooms with herbs — this removes excess liquid and adds a golden, flavourful crust.
Don't overbake
Bake at 180°C (350°F) until lightly golden. The eggs should set but remain tender and moist — overbaking makes them rubbery.
Add onion for extra flavour
Finely chopped onion, sautéed with the mushrooms, adds sweetness and depth to the casserole.
SUBSTITUTIONS
Add your taste
- Wild mushrooms → champignons If wild mushrooms aren't available, use regular button mushrooms — they're more accessible and need only 5–7 minutes of boiling.
- Add cream for richness For a creamier texture, mix the eggs with 50 ml (¼ cup) of 10–20% cream — it becomes more velvety.
- Cheese topping Sprinkle grated Parmesan or Gouda on top 5 minutes before the end — it creates a gooey, golden crust.
- Lighter version without oil Skip the sautéing and bake the mushrooms directly with the eggs — a lower-calorie alternative.
HOW TO STORE
How to Store Wild Mushroom Casserole
Cool the casserole to room temperature, then cover with foil or transfer to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 160°C (320°F) for 10–12 minutes or in the microwave. Freezing is not recommended — the texture becomes watery upon thawing.
GOOD TO KNOW