mushroom and brown rice casserole

Kenny is working late tonight so, I'm cooking with mushrooms again! Hooray for me, I never get sick of 'em. I didn't have anything planned so I typed "mushroom" into the wonderful Super Natural Recipes Search Engine and the very first result was mushroom casserole from 101 Cookbooks. The author of 101 Cookbooks, Heidi Swanson, is also the creator of the search engine, by the way. Some other recipes that struck me while looking through the results were for mushroom quiche and mushroom soup. But for tonight I thought the casserole would work best and I had most of the ingredients already. I've tweaked the recipe just a bit.

Ingredients:
1 pound white button mushrooms, quartered
1 red onion, diced
4 cloves garlic, minced
2 cups cooked brown rice, room temperature
2 large eggs
1 cup sour cream
1/2 cup ricotta cheese
1 Tbsp lemon juice
salt, pepper, thyme to taste
1/4 cup panko breadcrumbs
1/4 cup Parmesan cheese

Preheat the oven to 350 degrees. In a pan over medium-high heat, saute the mushrooms in 2 Tbsp of olive oil and a pinch of salt. Stirring occasionally, cook until the mushrooms have browned a bit and begun to released their liquids, about 6 to 8 minutes. Add the onions and cook for another 4 minutes or so, then add in the garlic. Saute together for another 3 minutes, then take the pan off the heat. Add the rice to the pan and stir until combined.

In a large bowl, mix together the eggs, sour cream, ricotta and lemon juice. Season with salt, pepper and thyme to taste. Add the rice mixture to this bowl and stir until well combined. Spray a casserole dish with your Misto, then pour the mixture into the casserole.


Mix the breadcrumbs and Parmesan together in a small bowl, then sprinkle over the casserole. Cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 or 30 minutes, until cooked throughout and golden along the edges.