Mushroom Casserole

Even with the best planning, occasionally, I don't calculate portions well.  Between dinner and lunch portions, including the extra for my daughter's family, I had to do a dinner of leftovers tonight.  Not my favorite, but I hate wasting food more than I dislike leftovers!
Keeping my challenge of 365 recipes to share on this blog in 2014, I scrambled to be creative.  I had some fresh, beautiful mushrooms. I use mushrooms often.  Most people think of them as a garnish, a topping or merely the vessel to stuff.   Usually grouped with vegetables, mushrooms provide many of the nutritional attributes of other vegetables, as well as attributes in meat, beans or grains.  They are low in calorie, fat free, cholesterol free, gluten free, and very low in sodium.  They provide important nutrients including selenium, potassium, riboflavin, niacin, vitamin D and more.  I know this is all sounding more like a lecture rather than my normal chatty self; but, someone has to stand up for the oft taken for granted little mushroom! 3 cheers for mushrooms!
This side dish is perfect to serve over rice or noodles; ideal to simply spread on bread; or a nice side with plain meats to give some creamy texture.  The measurements are really flexible.  So bear with the unconventional description for tonight's dish.  I took this from a Cooking Light Magazine.

10 oz. package of white mushrooms
2 tsp. butter
small dollop of sour cream
black pepper
1 T. or so of beef stock (or any liquid, dry white wine would be yummy)
Seasoned breadcrumbs (which I forgot to put in the photo!)

imagine the breadcrumbs in the pic!

Melt the butter in an oven proof saute pan.
Scrub and slice the mushrooms.

Saute the mushrooms until golden.  Ok, I need to go back to a recipe from before, where I talked about cooking mushrooms.  It took me awhile to grasp bringing mushrooms to the correct texture.  I would cook them until they leached their liquid and then stop.  They would be cooked, but sort of gray-brown and spongy.  They taste fine like this; however, if you are patient, and leave them on the heat until the liquid cooks down they turn a lovely golden color with a fabulous taste and texture.

Remove from the heat.
Stir in a small dollop of sour cream (I guess it could be a large dollop, I won't judge!)
Add a splash of broth or wine to give it a creamy texture.  Pepper to taste.

Sprinkle with the seasoned bread crumbs.
Put pan under the broiler until brown and bubbly.

Please don't brush this recipe aside.  This is very classic and the flavors and texture blend beautifully!