Mushroom Casserole
4 servings
45 minutes
Mushroom casserole is a refined dish of European cuisine that combines tender zucchini, aromatic champignons, and sweet cherry tomatoes. The origins of such casseroles trace back to traditional village recipes where vegetables and mushrooms were baked to preserve their rich flavor. Tender zucchini, pre-fried to a golden color, create a soft base, while mushrooms add richness and depth to the taste. Grated hard cheese forms an appetizing crust, and sesame adds a light nutty note. The dish is perfect for a cozy family dinner or a festive table, delighting with its simplicity of preparation and rich flavor.
1
Cut zucchini into thick slices, mushrooms into plates, and cherry tomatoes in half.
- Courgette: 2 pieces
- Button mushrooms: 100 g
- Cherry tomatoes: 10 pieces
2
Grate the cheese on a coarse grater.
- Hard cheese: 100 g
3
Fry the zucchini in oil until golden brown.
- Courgette: 2 pieces
- Vegetable oil: 30 ml
4
Sauté the mushrooms separately and simmer for 5-10 minutes.
- Button mushrooms: 100 g
5
Lay zucchini in the form, then mushrooms, and top with halved cherry tomatoes.
- Courgette: 2 pieces
- Button mushrooms: 100 g
- Cherry tomatoes: 10 pieces
6
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Bake at 180 degrees for 15-20 minutes.
8
Sprinkle with cheese and sesame.
- Hard cheese: 100 g
- Sesame seeds: 1 tablespoon
9
Send to the oven for another 15 minutes to brown the cheese.