Mushroom Rice Casserole

½ pound (8 ounces) 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
½ cup sour cream
½ teaspoon fine grain sea salt
⅓ cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

Preheat oven to 350F degrees.

Rub a 9x13 inch baking dish with a bit of olive oil or butter and set aside.

In a large skillet over medium-high heat saute the mushrooms in a tablespoon of olive oil sprinkled with a couple pinches 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 or 5 minutes or until they are translucent.

Stir in the garlic, cook for another minute and remove from heat.

Add the rice to the skillet and stir until combined.

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

Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish.

Sprinkle with ⅔ of the Parmesan cheese, cover with foil and place in oven for 30 minutes.

Remove foil and bake for another 20 or 30 minutes more or hot throughout and golden along the edges.

Sprinkle with the chopped tarragon, and the remaining parmesan.

Serves 8