Baked Mushroom Squares

DH went wild from the aroma as he waited for this to come out of the oven. I wish I could say that I dreamed it up but the credit goes to Myra Sable and Colleen Mathieu from Toronto and is from the "Sable and Rosenfeld Cookbook: Our Favorite Recipes". I served it with a dollop of greek yogurt as a side to roast beef but they suggest serving it as a side to cabbage rolls or as a main dish garnished with sour cream and chives. I used a mixture of mushrooms, but I'd imagine ever-available and dependable button mushrooms would be just wonderful too. Also, I used 1/2 and 1/2 rather than milk and cream - use what you have in your fridge. Outstanding!

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • In a small skillet over medium heat, melt butter.
  • Add onions and saute for 10 minutes, stirring frequently.
  • In a large bowl, combine milk, cream and breadcrumbs. Let stand for 10 minutes.
  • Preheat oven to 350F (180C).
  • Combine sauteed onion, breadcrumb mixture, mushrooms, salt, pepper and eggs. Mix well.
  • Pour mixture into a buttered 8-inch square baking dish.
  • Bake in oven for 1 hour, until tester inserted in center comes out clean.
  • Cut into squares and serve hot.
  • Nice as is or with a dollop of sour cream or yogurt.
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@Acerast
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@Acerast
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"DH went wild from the aroma as he waited for this to come out of the oven. I wish I could say that I dreamed it up but the credit goes to Myra Sable and Colleen Mathieu from Toronto and is from the "Sable and Rosenfeld Cookbook: Our Favorite Recipes". I served it with a dollop of greek yogurt as a side to roast beef but they suggest serving it as a side to cabbage rolls or as a main dish garnished with sour cream and chives. I used a mixture of mushrooms, but I'd imagine ever-available and dependable button mushrooms would be just wonderful too. Also, I used 1/2 and 1/2 rather than milk and cream - use what you have in your fridge. Outstanding!"
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  1. Acerast
    DH went wild from the aroma as he waited for this to come out of the oven. I wish I could say that I dreamed it up but the credit goes to Myra Sable and Colleen Mathieu from Toronto and is from the "Sable and Rosenfeld Cookbook: Our Favorite Recipes". I served it with a dollop of greek yogurt as a side to roast beef but they suggest serving it as a side to cabbage rolls or as a main dish garnished with sour cream and chives. I used a mixture of mushrooms, but I'd imagine ever-available and dependable button mushrooms would be just wonderful too. Also, I used 1/2 and 1/2 rather than milk and cream - use what you have in your fridge. Outstanding!
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