Go Back
A bubbly, golden-brown cheesy mushroom casserole served in a traditional clay pot.

Cheesy Turkish Mushroom Casserole (Mantar Sote)

A savory and earthy mushroom sauté baked in individual casserole dishes with a thick layer of melting kashar cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 people
Course: Side Dish, Snack
Cuisine: Turkish
Calories: 302
Ingredients Equipment Method Video Notes

Ingredients
  

  • 14 oz Fresh mushrooms (Button or Cremini, sliced)
  • 1 large Yellow Onion, sliced into thin half-moons
  • 2 tbsp Italian frying peppers or Cubanelle, chopped
  • 1 tbsp Grated Tomato
  • 1 tbsp Turkish red pepper paste (Biber salçası)
  • 3 tbsp Vegetable oil
  • ½ cup Warm water
  • 1 cup Grated Mozzarella or Kashar cheese
  • 1 tsp Aleppo pepper (or Red pepper flakes)
  • 1 tsp Paprika (Sweet red pepper powder)
  • 1 tsp Dried oregano
  • ½ tsp Ground black pepper
  • Salt to taste

Equipment

  • Güveç (Clay Casseroles) or Ramekins: For that authentic, slow-baked presentation.
  • Wide Skillet: To sauté the vegetables and mushrooms without overcrowding the pan.
  • Cheese Grater: For a fresh, even layer of melting Kaşar.
  • Silicone Spatula: To ensure all that delicious "salça" sauce is scraped out of the pan and into the casseroles.

Method
 

  1. Heat the vegetable oil in a wide pan over medium heat. Add the julienned onions and chopped peppers. Sauté until the onions are translucent and slightly softened.
    Slicing fresh button mushrooms and julienning onions for a sauté.
  2. Stir in the red pepper paste. Cook for 1-2 minutes until the paste smells fragrant and is well incorporated with the onions.
    Sautéing onions and green peppers in a pan with vegetable oil.
  3. Add the grated tomatoes to the pan. Cook for 3–4 minutes until the tomato juice reduces slightly and forms a thick sauce.
    Adding a tablespoon of red pepper paste to the sautéed onions.
  4. Add the sliced mushrooms to the pan. Increase the heat slightly and sauté for 5 minutes. The mushrooms will release some water; let them cook in their own juices for a moment.
    Cooking grated tomatoes in a pan to create a rich base for mushrooms.
  5. Add the red pepper flakes, pepper powder, black pepper, and salt. Stir in the warm water and let the mixture simmer for 5 more minutes.
    Sautéing sliced mushrooms with the tomato and pepper paste mixture.
  6. Stir in the dried oregano (kekik) just before removing from the heat to keep the aroma fresh.
    Adding red pepper flakes, oregano, and water to the mushroom sauté.
  7. Divide the mushroom mixture evenly into small individual clay casserole dishes (güveç) or one medium baking dish.
    Transferring the cooked mushroom sauté into small individual clay pots.
  8. Generously cover the top of each dish with the grated kashar cheese.
    Adding a thick layer of grated kashar cheese over the mushroom pots.
  9. Place the dishes in a preheated oven at 200°C (400°F). Bake for 15–20 minutes, or until the cheese is bubbly and has developed beautiful golden-brown spots.
    The finished cheesy mushroom casserole out of the oven, golden and bubbly.

Video

Notes

For the best flavor, sauté the mushrooms over medium-high heat until they release their juices and turn golden brown before adding the vegetables. If you want a bit more "kick," a small pinch of Cayenne pepper can be added to the spice mix for an extra layer of heat that North American palates often enjoy.