3/4 cup butter, divided
2 pounds fresh mushrooms, sliced
1 cup heavy whipping cream
1 large egg
1 tablespoon fresh parsley, minced
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon paprika
2 cups butter-flavored crackers, crushed
Step 1 Grease an 8-inch square baking dish.
Step 2 In a large skillet, melt 1/4 cup butter.
Step 3 Add the mushrooms in batches, sautéing until tender and the liquid is evaporated, about 5 minutes per batch.
Step 4 In a large bowl, whisk the cream, egg, parsley, lemon juice, salt, and paprika together.
Step 5 Add the sautéed mushrooms and stir until blended.
Step 6 Transfer the mushroom mixture to the prepared baking dish.
Step 7 Melt the remaining butter.
Step 8 Stir the cracker crumbs into the melted butter.
Step 9 Sprinkle the crumb mixture over the mushroom mixture.
Step 10 Cover and refrigerate for at least 8 hours and up to overnight.
Step 11 Preheat the oven to 350 degrees F.
Step 12 Transfer the casserole from the fridge at least 30 minutes before baking.
Step 13 Bake uncovered until the casserole reaches 160 degrees F internally and the topping is golden brown, about 30 to 35 minutes.
Step 14 Serve hot.
Time: 9 hours 30 minutes
Yield: 8 servings