{"id":319310,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-24T23:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/steakhouse-mushroom-casserole\/"},"modified":"2024-10-21T14:13:52","modified_gmt":"2024-10-21T19:13:52","slug":"steakhouse-mushroom-casserole","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/steakhouse-mushroom-casserole\/","title":{"rendered":"Mushroom Casserole"},"content":{"rendered":"<p>Mushrooms rarely get their moment in the spotlight. We tend to prefer them sauteed with garlic, stuffed or supporting a top-of-the-bill protein in a stir fry or stew. But this sumptuous mushroom casserole recipe showcases the fungi in all their glory. It\u2019s nutty, savory, strangely meaty for a vegetarian dish and incredibly filling once you factor in the cream and crackers.<\/p>\n<p>Just avoid the easy mistake of rushing your mushrooms at the beginning. Since mushrooms are 90% water, they must release all their liquid before taking on other flavors. Sweating them thoroughly also means you won\u2019t get the slippery, slightly slimy texture that deters so many people from the majestic mushroom.<\/p>\n<h2>Mushroom Casserole Ingredients<\/h2>\n<ul>\n<li><b>Fresh mushrooms<\/b>: Canned mushrooms won\u2019t do for this mushroom casserole recipe, so choose one of the fresh common mushroom varieties, such as baby Bella (or cremini), portobello or white, sliced and kept cold in a paper bag.<\/li>\n<\/ul>\n<ul>\n<li><b>Butter<\/b>: Use salted butter to sautee the mushrooms without frying them to a crisp and soften the crackers.<\/li>\n<\/ul>\n<ul>\n<li><b>Heavy whipping cream<\/b>: Thick cream keeps its velvety consistency without separating, giving the dish a rich, comforting quality.<\/li>\n<\/ul>\n<ul>\n<li><b>Egg yolk<\/b>: The yolk gives the cream a little extra substance and helps emulsify the fats and flavors.<\/li>\n<\/ul>\n<ul>\n<li><b>Minced fresh parsley<\/b>: Parsley adds a fresh, herby burst and a pop of color to the casserole.<\/li>\n<\/ul>\n<ul>\n<li><b>Lemon juice<\/b>: Just a dash of fresh lemon juice softens and browns the mushrooms much faster and easier, leaving a hint of citrus.<\/li>\n<\/ul>\n<ul>\n<li><b>Salt<\/b>: Use a top-quality kosher salt to extract the savory flavor from every mushroom slice.<\/li>\n<\/ul>\n<ul>\n<li><b>Paprika<\/b>: Smoky paprika lends the dish a slightly spicy background. For more assertive heat, you could even add a pinch of crushed red chili flakes.<\/li>\n<\/ul>\n<ul>\n<li><b>Butter-flavored crackers<\/b>: Crush your crackers into chunks rather than powder. Watch out for salty crackers, which can overwhelm the dish. Standard cheese board crackers are fine.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute the mushrooms<\/h3>\n<p>In a large skillet, saute the sliced mushrooms in batches in butter until they are tender and the liquid has evaporated. Keep moving them until there is no more froth emerging. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add the mushrooms and stir gently until the mushroom pieces are evenly coated with the sauce.<\/p>\n<h3>Step 2: Transfer to a baking dish<\/h3>\n<p>Transfer the mix to a greased baking dish. Melt the remaining butter and stir in the cracker crumbs. Toss to coat evenly, then scatter the crumbs over the top of the mushroom mixture. Cover and refrigerate overnight to allow the mushrooms to soak up the flavor and the crackers to soften completely.<\/p>\n<h3>Step 3: Bake in the oven<\/h3>\n<p>Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350\u00b0F and bake the dish uncovered for 30 to 35 minutes. The internal temperature should be 160\u00b0 and the topping golden brown.<\/p>\n<p><i>Editor\u2019s Tip<\/i>: Want a same-day dish? You can skip the overnight step for this mushroom casserole recipe and bake mushrooms warm from the skillet. Consider boosting the flavor with one of the variations below.<\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><b>Add wine and herbs<\/b>: With all that cream and mushroom umami, there\u2019s an ideal opportunity to add a dash of dry white wine and Mediterranean herbs like oregano and thyme. They blend so beautifully with the baseline flavors.<\/li>\n<\/ul>\n<ul>\n<li><b>Top with cheese<\/b>: Baked mushrooms often pair successfully with melted cheese, so consider topping with a strong-flavored but not too oily cheese, such as grated Gruyere, Parmesan or crumbly goat\u2019s cheese.<\/li>\n<\/ul>\n<ul>\n<li><b>Switch crackers for breadcrumbs: <\/b>This is a smart shortcut if you\u2019re going for the same-day option. Panko, breadcrumbs\u00a0or even crumbled day-old bread can all replace the crackers and give the casserole its substance.<\/li>\n<\/ul>\n<h2>How to Store Mushroom Casserole<\/h2>\n<p>Many people are still not storing mushrooms correctly (remove the plastic wrap!), but this casserole follows standard guidelines. Just cover or transfer it to an airtight container and refrigerate, where it should last for up to two days.<\/p>\n<h3>How do you reheat mushroom casserole?<\/h3>\n<p>The enzymes and proteins in mushrooms break down during cooking and reheating, impairing the texture over time. In short, this isn\u2019t a casserole that tastes better the next day. But as long as you refrigerate it quickly after cooking and reheat it thoroughly, it\u2019s good for a day or two.<\/p>\n<h2>Mushroom Casserole Tips<\/h2>\n<h3>Can I make this mushroom casserole recipe without egg?<\/h3>\n<p>The egg in this recipe works hard behind the scenes, but the recipe can still work without any egg. Add cornflour to the cream during mixing to compensate in terms of thickness.<\/p>\n<h3>Could I use any type of mushroom?<\/h3>\n<p>If you want to look beyond the cremini mushrooms you\u2019ll find in your local store, big steaky portobellos are a great alternative, as are oyster mushrooms with their chicken breast-like texture. Less appetizing are button or enoki varieties, which are too small or fragile. To settle the argument, why not try a mushroom medley?<\/p>\n<h3>Do I have to wash the mushrooms?<\/h3>\n<p>The prevailing wisdom is that you should refrain from washing\u00a0mushrooms as you would vegetables or salad ingredients. Instead, brush away any compost clumps (they\u2019re not dirt) and wipe away any stubborn residue with a damp cloth.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This meatless casserole is one of my all-time favorites. Loaded with mushrooms and covered in a rich sauce, it&#8217;s a home-style side dish that will have everyone scooping up seconds. \u2014Rosemary Janz, Concord, North Carolina<\/p>\n","protected":false},"author":8049,"featured_media":2107891,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305883,304423,304328,305487,304515,304988,304408,304368,303887,306848,304348,304268,307688,304558,324623,304243,304313,304150,303883,305933,307614,305031],"categories-v2":[311532,308821,308988,308984,310796,308880,308935,308813,308745,308478,309603,309000,259483,310663,308910,309177,309586,308313,309434,308476,311631,310591,308975],"coauthors":[343481],"recommended_recipes":[{"post_title":"Beef Tenderloin and Mushroom Sauce","post_link":"\/recipes\/beef-tenderloin-in-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2025\/03\/Beef-Tenderloin-and-Mushroom-Sauce_EXPS_TOHD25_8073_JonathanMelendez_01.jpg"},{"post_title":"Tuna Mushroom Casserole","post_link":"\/recipes\/tuna-mushroom-casserole\/","post_image":"\/wp-content\/uploads\/2017\/09\/Tuna-Mushroom-Casserole_EXPS_MIOPBZ17_1211_B10_013_9b.jpg"},{"post_title":"Steakhouse Mushrooms","post_link":"\/recipes\/steakhouse-mushrooms\/","post_image":"\/wp-content\/uploads\/2018\/01\/Steakhouse-Mushrooms_exps45635_TH2379806C09_07_2bC_RMS-5.jpg"},{"post_title":"Grilled Steaks with Mushroom Sauce","post_link":"\/recipes\/grilled-steaks-with-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/EXPS_TOHD_24_47941_ChristineMa_10.jpg"},{"post_title":"Mushroom Lasagna","post_link":"\/recipes\/mushroom-lasagna\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Lasagna_exps46728_TH1789928D39C_RMS.jpg"},{"post_title":"Mushroom Steaks","post_link":"\/recipes\/mushroom-steak-2\/","post_image":"\/wp-content\/uploads\/2024\/09\/Mushroom-Steaks_EXPS_FT24_277335_JR_0910_6.jpg"},{"post_title":"Steak Casserole","post_link":"\/recipes\/steak-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Mushroom Corn Casserole","post_link":"\/recipes\/mushroom-corn-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10820_TH10059C27D.jpg"},{"post_title":"Mushroom Pea Casserole","post_link":"\/recipes\/mushroom-pea-casserole\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mushroom-Pea-Casserole_EXPS_THCA18_38323_C05_18_3b.jpg"},{"post_title":"Sirloin Steak with Rich Mushroom Gravy","post_link":"\/recipes\/sirloin-steak-with-rich-mushroom-gravy\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sirloin-Steak-with-Rich-Mushroom-Gravy_exps115190_THHC1997844A11_10_5bC_RMS.jpg"},{"post_title":"Beef Tenderloin with Mushroom Sauce","post_link":"\/recipes\/beef-tenderloin-with-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33838_THCA153054B10_15_8b.jpg"},{"post_title":"Mushroom Cube Steaks","post_link":"\/recipes\/mushroom-cube-steaks\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7679_RX2000C47C-3.jpg"},{"post_title":"Mushroom Salisbury Steak","post_link":"\/recipes\/mushroom-salisbury-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10986_QC10064C31C.jpg"},{"post_title":"Mushroom Steak","post_link":"\/recipes\/mushroom-steak\/","post_image":"\/wp-content\/uploads\/2017\/09\/Mushroom-Steak_exps50044_SD2401787B04_18_4bC_RMS.jpg"},{"post_title":"Steaks with Mushrooms","post_link":"\/recipes\/steaks-with-mushrooms\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps29292_QC943310D42_RMS.jpg"},{"post_title":"Roast Beef with Mushroom Sauce","post_link":"\/recipes\/roast-beef-with-mushroom-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Mushroom Steak 'n' Linguine","post_link":"\/recipes\/mushroom-steak-n-linguine\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39833_SD1194411D7B.jpg"},{"post_title":"Mushroom Casserole","post_link":"\/recipes\/mushroom-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Steak and Mushroom Soup","post_link":"\/recipes\/steak-and-mushroom-soup\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Steakhouse-Mushroom-Casserole_EXPS_TOHD24_47102_KristinaVanni_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/steakhouse-mushroom-casserole\/","name":"Mushroom Casserole","datePublished":"2018-01-01","dateModified":"2024-06-28","prepTime":"PT25M","cookTime":"PT25M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Steakhouse-Mushroom-Casserole_EXPS_TOHD24_47102_KristinaVanni_5.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Intense umami flavors give this creamy mushroom casserole recipe its appeal. But patience is key to avoid the soggy, rubbery texture you\u2019ll get from short-cutting the sweating.","recipeIngredient":["2 pounds sliced fresh mushrooms","3\/4 cup butter, divided","1 cup heavy whipping cream","1 large egg yolk","1 tablespoon minced fresh parsley","1 tablespoon lemon juice","1 teaspoon salt","1\/2 teaspoon paprika","2 cups crushed butter-flavored crackers"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the mushrooms","text":"In a large skillet, saute the sliced mushrooms in batches in butter until they are tender and the liquid has evaporated. Keep moving them until there is no more froth emerging. In a large bowl, whisk the cream, egg yolk, parsley, lemon juice, salt and paprika. Add the mushrooms and stir gently until the mushroom pieces are evenly coated with the sauce."},{"@type":"HowToStep","name":"Transfer to a baking dish","text":"Transfer the mix to a greased baking dish. Melt the remaining butter and stir in the cracker crumbs. Toss to coat evenly, then scatter the crumbs over the top of the mushroom mixture. Cover and refrigerate overnight to allow the mushrooms to soak up the flavor and the crackers to soften completely."},{"@type":"HowToStep","name":"Bake in the oven","text":"Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350\u00b0F and bake the dish uncovered for 30 to 35 minutes. The internal temperature should be 160\u00b0 and the topping golden brown. Editor\u2019s Tip: Want a same-day dish? You can skip the overnight step for this mushroom casserole recipe and bake mushrooms warm from the skillet. Consider boosting the flavor with one of the variations below."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Nicholas Marshall"}],"nutrition":{"@type":"NutritionInformation","calories":" 406 calories","fatContent":"35g fat (19g saturated fat)","cholesterolContent":"103mg cholesterol","sodiumContent":"634mg sodium","carbohydrateContent":"20g carbohydrate (5g sugars","fiberContent":"2g fiber)","proteinContent":"7g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":4,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"We love stuffed mushrooms, and this casserole has the flavor in an easy to serve side dish.  I did the reduce the butter to 1\/2 cup, as 1\/2 cup just for the crumb topping seemed like too much to me.  I also used just 1\/2 tsp of salt, a the crackers add some saltiness.  I love that this can be prepared the day before and popped in the oven for supper.  Very yummy-will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amehart"},"reviewBody":"This was delicious - made exactly as stated. Even non-mushroom lovers enjoyed this dish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jessica843"},"reviewBody":"This was one of the best things I've ever made from Taste Recipes! I recommend saving this dish for special occasions, such as Valentine's Day or anniversaries, because it really feels and tastes like something special. I used club crackers and I would highly recommend them. The topping was the best part!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pookie136"},"reviewBody":"wow! this was excellent! my son-in-law that \"hates\" mushrooms loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"47102","romance_copy_dek":"Intense umami flavors give this creamy mushroom casserole recipe its appeal. But patience is key to avoid the soggy, rubbery texture you\u2019ll get from short-cutting the sweating.","enhanced_recipe_title":"Steakhouse Mushroom Casserole","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds sliced fresh mushrooms","IngredientText":"2 pounds sliced fresh mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 cup butter, divided","IngredientText":"3\/4 cup butter, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup heavy whipping cream","IngredientText":"1 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large egg yolk","IngredientText":"1 large egg yolk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon minced fresh parsley","IngredientText":"1 tablespoon minced fresh parsley"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon lemon juice","IngredientText":"1 tablespoon lemon juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon paprika","IngredientText":"1\/2 teaspoon paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups crushed butter-flavored crackers","IngredientText":"2 cups crushed butter-flavored crackers"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Steakhouse-Mushroom-Casserole_EXPS_TOHD24_47102_KristinaVanni_5.jpg","RecipeId":47102,"AttachmentSourceId":null,"AttachmentSource":"Kristina Vanni for Taste Recipes","PhotoCredit":"Steakhouse Mushroom Casserole Recipe photo by Kristina Vanni for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Steakhouse-Mushroom-Casserole_EXPS_TOHD24_47102_KristinaVanni_5.jpg","ContributorId":null,"Firstname":"Rosemary","Lastname":"Janz","City":"Concord","StateDescription":"North Carolina","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. + chilling Bake: 30 min.","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Steakhouse Mushroom Casserole","SubmittedTitle":"Mushroom Casserole","RecipeTypeId":1,"AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT21_47102_F_0722_1.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":25,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Steakhouse Mushroom Casserole","OriginalSourceProject":"Steakhouse Mushroom Casserole","ContestPlacement":"","Trailer":"<h2>Mushroom Casserole Tips<\/h2><h3>What kind of mushrooms should you use to make mushroom casserole?<\/h3>White or cremini mushrooms will work well in this casserole. Check out our <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\">guide to mushrooms<\/a> if you want to learn more about each kind!<h3>How do you store mushroom casserole?<\/h3>After the mushroom casserole has completely cooled, wrap it well or store it in an airtight container in the refrigerator, where it should last for up to 2 days.<h3>What can you serve with mushroom casserole?<\/h3>This mushroom casserole works perfectly as a side dish to <a href=\"https:\/\/www.tasteofhome.com\/collection\/super-steak-recipes\/\">steak<\/a>, or even with a heartier <a href=\"https:\/\/www.tasteofhome.com\/collection\/healthy-salad-suppers\/\">dinner salad<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"Creamy mushroom casserole can work as a side or a main dish, depending on what you pair it with! Either way, it's a comforting casserole for mushroom lovers. ","DigitalHeadnotes":"This meatless casserole is one of my all-time favorites. Loaded with mushrooms and covered in a rich sauce, it's a home-style side dish that will have everyone scooping up seconds. \u2014Rosemary Janz, Concord, North Carolina","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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.","SequenceNo":1},{"Direction":"   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.","SequenceNo":2},{"Direction":"   Remove from the refrigerator 30 minutes before baking. Preheat oven to 350\u00b0. 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Check out our <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\">guide to mushrooms<\/a> if you want to learn more about each kind!<h3>How do you store mushroom casserole?<\/h3>After the mushroom casserole has completely cooled, wrap it well or store it in an airtight container in the refrigerator, where it should last for up to 2 days.<h3>What can you serve with mushroom casserole?<\/h3>This mushroom casserole works perfectly as a side dish to <a href=\"https:\/\/www.tasteofhome.com\/collection\/super-steak-recipes\/\">steak<\/a>, or even with a heartier <a href=\"https:\/\/www.tasteofhome.com\/collection\/healthy-salad-suppers\/\">dinner salad<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mark-neufang\/\">Mark Neufang<\/a>, Taste Recipes Culinary Assistant<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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