Scalloped Mushrooms Recipes

MARTHA'S SCALLOPED MUSHROOMS

Steps:

• Preheat oven to 350. Heat 1 tablespoon butter in a large oven-proof skillet over medium-high heat. Add onions, and cook until soft and just starting to brown - about 5 minutes. Transfer to a large mixing bowl.
• Working in four batches, melt 2 tablespoons butter in same skillet; add one quarter of the mushrooms, tossing to coat evenly with butter. Cook until mushrooms have released their juices and most of the juices have evaporated, about 5 minutes. Transfer to bowl with onions. Repeat process with remaining butter and mushrooms.
• Add heavy cream, 1/2 cup Parmesan, salt, and pepper to bowl; stir until combined. Return the mixture to skillet or transfer to a large baking dish. Sprinkle breadcrumbs and remaining 1/2 cup Parmesan over the top.
• Bake until bubbling and nicely golden on top, about 25 minutes. Remove from oven. Serve hot.
• This could probably be made up ahead of time and then refrigerated until needed. Adjust baking time accordingly.

SCALLOPED MUSHROOMS

Steps:

• Preheat oven to 350 degrees. Heat 1 tablespoon butter in a large cast-iron or ovenproof skillet over medium-high heat. Add onions, and cook until soft and just starting to brown, about 5 minutes. Transfer to a large mixing bowl.
• Working in four batches, melt 2 tablespoons butter in same skillet; add one-quarter of the mushrooms, tossing to coat evenly with butter. Cook until mushrooms have released their juices and most of the juices have evaporated, about 5 minutes. Transfer to bowl with onions. Repeat process with remaining butter and mushrooms.
• Add heavy cream, 1/2 cup Parmesan, salt, and pepper to bowl; stir until combined. Return the mixture to skillet or transfer to a large baking dish. Sprinkle breadcrumbs and remaining 1/2 cup Parmesan over the top.
• Bake until bubbling and nicely golden on top, about 25 minutes. Remove from oven. Serve hot.

SCALLOPED MUSHROOMS

Steps:

• Place 1/3 of the Mushrooms in a buttered 2 quart baking dish.
• Cover with 1/3 of the bread crumbs.
• Drizzle 1/3 of the butter over crumbs.
• Sprinkle with salt& pepper.
• Repeat another layer with another 1/3 of each.
• For top layer, cover with remaining mushrooms, salt& pepper.
• Cover and bake at 325° for 35 minutes.
• Mix remaining butter and crumbs.
• Spoon over mushrooms.
• Bake uncovered 10 minutes more.

SCALLOPED POTATOES WITH MUSHROOMS

Steps:

• Preheat oven to 375°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain., Meanwhile, in another saucepan, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in garlic; cook 1 minute longer., In a small bowl, whisk flour, broth and seasonings until smooth; stir into mushroom mixture. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 1-2 minutes. Remove from heat; stir in sour cream. , Arrange half of the potatoes in a greased 1-1/2-qt. or 8-in. square baking dish; top with spinach. Spread half of the hot mushroom sauce over top; sprinkle with 1 cup cheese. Layer with remaining potatoes, sauce and cheese. , Bake, uncovered, until heated through and cheese is melted, 12-15 minutes. Let stand 10 minutes before serving.

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

MUSHROOM-GRUYERE SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer . Remove from pan., In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat., Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika., Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.

BAKED SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
• Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
• Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.