Portabella Casserole with Crumb Crust
A savory casserole of sautéed portabella mushroom slices, onion and egg noodles topped with a buttery crumb mixture and Parmesan cheese.
8 ounces wide egg noodles, cooked according to package directions
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1/2 cup water
1 (6-ounce) package sliced Portobella caps
1 teaspoon salt
1 teaspoon granulated sugar
1 tablespoon soy sauce
1/2 teaspoon dried savory
2 teaspoons cornstarch mixed with 1/4 cup cold water
2 cups dried bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon melted butter
- Preheat the oven to 450°F (230°C).
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté until slightly browned. Add water and the mushrooms, cover, and simmer for 10 to 12 minutes, until the mushrooms have given off a considerable amount of liquid.
- Add the salt, soy sauce, and savory and stir to combine. Simmer for additional 5 minutes. Add the cornstarch mixture and stir until thickened. Add the noodles and toss to mix well.
- Place mushroom mixture in a lightly greased shallow baking dish, cover evenly with the crumbs and top with the cheese. Drizzle with butter and bake for 5 minutes. Serve immediately.
Makes 4 servings.