MARTHA'S SCALLOPED MUSHROOMS
I made this for Thanksgiving a few years back and it was a big hit! Great as leftovers, too. A good option for something a little different as a side dish. It came from a Martha Stewart Living magazine, although when looking in my collection, I couldn't find it again. It's also not on her web site, unfortunately.
Provided by SuzyQ in Seattle
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
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Teddies Asela
[email protected]I hated this recipe. The mushrooms were gross and the sauce was disgusting. I would never make this again.
Thando Katlego
[email protected]This is the worst recipe I've ever tried. The mushrooms were rubbery and the sauce was like glue. I would not recommend this recipe to anyone.
Dipesh Rauniyar
[email protected]This recipe was a disaster. The mushrooms were slimy and the sauce was watery. I had to throw the whole thing away.
Dj raju max
[email protected]Not my favorite. The mushrooms were a bit tough and the sauce was a bit bland. I think I'll try a different recipe next time.
Eme Sunday
[email protected]This dish was a bit too rich for my taste. The sauce was very heavy and the mushrooms were a bit too oily. I think I'll try a different recipe next time.
Ahumuza Shamirah
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The mushrooms are always tender and the sauce is always creamy and flavorful.
Taimi Khan
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit. The mushrooms are so flavorful and the sauce is creamy and rich.
mbarek bguili
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The mushrooms were tender and the sauce was delicious. I served it over rice and it was a perfect meal.
Kailee Maxwell
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the mushrooms and the sauce. I will definitely be making this again.
Stella Giannone
[email protected]This is my go-to recipe for scalloped mushrooms. It's simple to make and always turns out perfectly. I love the crispy topping and the creamy sauce.
Lucas McMillan
[email protected]I've made this dish several times and it's always a crowd-pleaser. The mushrooms are always tender and the sauce is always creamy and flavorful. I highly recommend this recipe!
Twilight Star
[email protected]Yum!
lil_ ocho_puto
[email protected]Meh.
Meronisa Memon
[email protected]Not bad, but not great. The mushrooms were a bit too chewy for my taste and the sauce was a little bland. I think I'll try a different recipe next time.
Sharon Washington
[email protected]This recipe was easy to follow and the results were amazing. The mushrooms were tender and the sauce was rich and creamy. I added a bit of garlic and thyme for extra flavor.
MD Munnaf Meya
[email protected]Absolutely delicious! The mushrooms were cooked to perfection and the sauce was creamy and flavorful. I served it over mashed potatoes and it was a hit with my family.