A Really Great Mushroom Casserole

Ingredients

• 1/2 pound brown mushrooms, cleaned and chopped
• 1 large onion, well chopped
• 3 cloves garlic, finely chopped
• 3 cups cooked brown rice, room temperature
• 2 large eggs
• 1 cup cottage cheese
• 1/2 cup yogurt or sour cream
• 1/2 teaspoon fine grain sea salt
• 1/3 cup freshly grated Parmesan cheese
• Toppings: toasted almonds, or a bit of fresh tarragon, chopped

Directions

1. Heat the oven to 350F degrees. Coat a medium-large casserole dish with a little olive oil or butter, then put it aside. Aim for a dish in the neighborhood of, but a touch smaller than, a standard 9x13 baking dish.
2. Set a large skillet over medium-high heat, add a glug of olive oil, then cook the mushrooms with a couple pinches of salt. Stir them about every minute, letting their moisture cook off and their edges pick up some color. Add the onion and continue cooking for another 4 or 5 minutes, until it looks translucent. Mix in the garlic, cook for another minute, then take the skillet off the heat. Add the rice and stir everything together.
3. In a medium bowl, whisk the eggs with the cottage cheese, sour cream, and salt.
4. Scrape the rice mixture and the cottage cheese mixture into a large bowl, and stir until everything is evenly combined. Transfer it to your prepared baking dish. Scatter 2/3 of the Parmesan over the top, cover the dish with foil, and bake for 30 minutes. Take off the foil and bake for another 20 or 30 minutes, until the casserole is hot all the way through and browned at the edges. Finish with the remaining Parmesan, plus toasted almonds and/or tarragon, and enjoy.