Mushroom Rye Casserole

I won't lie. This is one of those be-inspired-by-a-recipe-but-substitute-what-I-had and those don't usually turn out so well. This is the exception that proves the point!

The basic ingredients of cottage cheese, sour cream and mushrooms were sitting in the frig, but no rice and no parmesan. But there were rye berries and emmentaler, so substitutions were made. And it was amazing!

Personally, the rye berries really made this dish: chewy and nutty, more flavorful than rice. Sold! Also, with tons of cheese sitting in the cheese drawer, some was going in no matter what was in the recipe. The nuttiness of the emmentaler paired nicely with the rye and the mushrooms. Definitely a winner that will be making an appearance again!

Although the photo is less than appetizing (hello winter light!), trust me that the dish must be worth it for me to publish a post on it with such a photo.

Mushroom Rye Casserole (Inspired by 101 Cookbooks)
(serves 4-6)

1 cup rye berries, soaked in water overnight
3 eggs
1 1/2 cups cottage cheese
1 cup sour cream
1/2 lb cremini mushrooms (smallest you can get), cut in half or quarters (no larger than a thumbnail)
1/2 cup onion, minced
3 cloves garlic, minced
2 teaspoons dried thyme, divided
1 cup grated gruyere or emmentaler or swiss cheese, divided
salt
pepper
olive oil

Drain the soaked rye berries and cover with water about 2 inches above the berries. Bring to a boil and then reduce to simmer and cover; cook for 60 minutes or until tender. Set aside. This can be done in advance.

Preheat oven to 350 degrees. Heat a large skillet over medium heat for 5-10 minutes. When hot, add oil to coat the bottom of the pan well, add onion and garlic and season with salt and cook until translucent. Add half of the thyme and cook another minutes. Remove from heat to a deep, round baking dish.

Wipe out skillet and reheat over medium heat until hot. Add 2-3 tablespoons of oil, enough that when you add the mushrooms, cut side down, they are frying in a little depth of oil. Cook mushrooms at least 10 minutes to give them a good sear then flip them; they should begin to be tender but still firm.

As mushrooms cook, combine eggs, cottage cheese, sour cream and cooked onions in round baking dish, combining really well. Add rye berries and taste for salt and pepper. You want it a little saltier than to taste because the rye will absorb the salt. Once the mushrooms are done, add them to the mixture along with the remainder of the thyme and half of the shredded cheese. Mix all well. Sprinkle remaining shredded cheese on top and bake for 45 minutes until a knife inserted in the top comes out clean. It will deflate a little once you remove it from the oven after it has baked. Allow to cool a few minutes, it will be very hot!

Hugs!