Mushroom Spinach Asparagus Casserole 💚
Ever since I made that elegantly named "Dump & Bake" casserole not long ago, I wanted to try it again but just to see if the cooking ratios held up when I changed out veggies. That's this. And, they did! I used the potato cooking broth from my mashed potatoes as the liquid (#antigaspi !). Win win! This was especially tasty when paired with a dollop of the plant-based sour cream I make only for my mashed potatoes. It's got a little more of a sweet cream flavor than typical sour cream because I blend in a bit of sweet corn. Maybe I'll just plan on making this every single time I make mashed potatoes 😆
I also tested cooking this in my big steel pot instead of my ceramic cast iron Dutch oven and it worked pretty much as well. 😅
📌 RECIPE
2¼ cups mashed potato cooking broth
4 tsp jarred minced garlic
5 dry porcini mushrooms
1 cup (215g) Jasmine rice
4 oz frozen cremini mushroom, slicedÂ
4 oz frozen baby bella mushroom, slicedÂ
Black pepper
4 oz frozen spinach leaves
Bunch of asparagus, washed, trimmed, cut, and quickly dry seared (1-2 min for very thin asparagus)
Serve with a dollop of plant-based sour cream / pepper and salt.
I heated the broth, garlic, and dry porcini mushrooms (broken into 1cm pieces) to just before a simmer. Added rice, then big handfuls of frozen mushrooms, followed by 6-7 cranks of coarsely ground black pepper. I covered and baked at 375F for 45 mins, then stirred in frozen spinach and topped with lightly cooked asparagus and a dollop of plant-based sour cream with salt and pepper at the table (it didn't really need any by this point).
#plantbased #mushrooms #casserole #homecooked #homecooking #oilfree