Ingredients
2 pounds sliced fresh mushrooms3/4 cup butter, divided1 cup heavy whipping cream1 large egg yolk1 tablespoon minced fresh parsley1 tablespoon lemon juice1 teaspoon salt1/2 teaspoon paprika2 cups crushed butter-flavored crackers
Preparation
In a large skillet, saute mushrooms in batches in 1/4 cup butter until mushrooms are tender and liquid is evaporated. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add mushrooms and stir until blended.
Transfer to a greased 8-inch square baking dish. Melt remaining butter; stir in cracker crumbs until blended. Sprinkle over mushroom mixture. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a thermometer reads 160° and topping is golden brown, 30-35 minutes.
