Turkish cuisine · Vegetable Dishes

Creamy Mushroom Casserole

Mushrooms baked with cream, kaşar cheese and butter in a clay pot – a warm starter from Istanbul's meyhane kitchens.

Ingredients · for 4 servings

• 600 g mixed mushrooms
• 1 onion
• 2 cloves garlic
• 40 g butter
• 200 ml cream
• 150 g kaşar cheese
• 1 tsp thyme
• 2 tbsp parsley
• Salt, pepper

Instructions

1. Wipe the mushrooms clean with a cloth and cut into thick slices; finely dice the onion, chop the garlic, grate the cheese and chop the parsley. Preheat the oven to 200 °C.
2. Let the butter foam in a pan and fry the mushrooms over high heat for 5–6 min. until the liquid has evaporated and the edges brown.
3. Add the onion and garlic and sauté for another 3 min. until the onion is translucent; season with salt, pepper and thyme.
4. Pour in the cream and simmer uncovered for 3–4 min. until the sauce thickens slightly and just covers the mushrooms.
5. Divide the mixture among four small clay pots (or a baking dish), sprinkle with the kaşar cheese and bake for 12–15 min. until the cheese has melted and turned golden at the edges.
6. Sprinkle with parsley and serve piping hot in the pots with warm flatbread.