Mushroom Casserole

1/2 lb brown mushrooms, cleaned and chopped
2 Tbs dried chopped onions
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature (or your favorite grain)
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 tsp fine grain sea salt
1/3 cup freshly grated Parmesan cheese
a bit of fresh tarragon, chopped

1) Preheat oven to 350F. Rub a medium-large baking dish with a bit of olive oil or butter and set aside.
2) In a large skillet over medium-high heat, saute the mushrooms in a glug of olive oil sprinkled with a couple of 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 1 or 2 minutes. Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet and stir until combined.
3) In a medium bowl, whisk together the eggs, cottage cheese, sour cream and salt.
4) 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 2/3 of the Parmesan cheese, cover with foil and place in oven for 30 minutes. Remove foil and bake for another 20 to 30 minutes more or until hot throughout and golden along the edges. Sprinkle with the chopped tarragon, and the remaining Parmesan and enjoy.

Reality: I used the dried mushrooms from Costco, so we had quite the exotic addition. I also used bulgur instead of rice, to make it low-carb. And, I misread the last line and added Parsley instead of Parmesan. Overall, it was a yummy dish, despite my husband's comment about "snottage cheese."