Shelly's Recipe

Scalloped Portobello & Cauliflower

Category: Sides

1 large head cauliflower, broken into florets (about 7 cups)
1 pound sliced baby portobello mushrooms
3/4 cup water
6 tablespoons butter, divided
4 shallots, finely chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1-1/4 cups half-and-half cream
3/4 cup shredded white cheddar cheese
1/4 cup panko (Japanese) bread crumbs

(1) Preheat oven to 350°. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil. Cook, covered, 7-10 minutes or until tender. Drain.

(2) In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.

(3) In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

(4) Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown. Yield: 8 servings.