Vegan Recipe #2

Mushroom Casserole

Ingredients:
1/2 lb brown mushrooms, cleaned and chopped
1 large onion, well chopped
3 cloves garlic, minced or chopped
3 cups cooked brwn rice
2 lg eggs
1 c lowfat cottage cheese
1/2 c light sr crm
1/2 t sea salt
1/3 c parmesan cheese
a bit of fresh tarragon chopped

Preheat oven to 350 degrees. Rub a medium baking dish with a bit of olive oil or butter and set aside. The pan I used was slightly smaller than a 9 x 13.

In a large skillet over med-high heat saute the mushrooms in a glug of olive oil sprinkled with couple piches of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4-5 mins or until their transclucent. Stir in the garlic, cook for another min and remove from the heat. Add the rice to the skillet and stir to combine.

In a med bowl, whisk together eggs, cottage cheese, sour cream, and salt.

Combine the mixture and cottage cheese mixture in a lg bowl. Pour into your baking dish. Sprinkle with 2/3 of the parmesan cheese, cover with foil and place in oven for 30 mins. Remove foil and bake for another 20 to 30 mins more or hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining parmesan and enjoy.

Serves about 8.

Ineteresting that this recipe is vegan when it has cottage cheese and sour cream and eggs. I don't really know what the deal with that is but it's healthy so there you go. I really liked it, of course I love mushrooms & brown rice! #