Here’s a cauliflower-mushroom combo that will perk up dinner for you!
This is a Chicago Tribune recipe that I have slightly adapted. The original calls for 6 tablespoons of butter, plus more for coating the baking dish. I substituted 2% milk for half-and-half, sharp yellow cheddar for white cheddar cheese, and added cracked pepper to the dish.
|Ready to bake|
It’s an impressive, tasty side that’s good enough for company. I could easily make a meal of it ~ that’s how good it is!
Scalloped Portobello and Cauliflower
1 large head cauliflower, broken into florets
1 pound sliced baby portobello mushrooms
¾ cup water
4 tablespoons butter, divided
4 shallots, finely chopped
5 tablespoons flour
½ teaspoon salt
½ teaspoon cracked pepper
¼ teaspoon paprika
1¼ cups 2% milk
¾ cup shredded sharp cheddar cheese
¼ cup panko bread crumbs
Non-stick cooking spray
Preheat oven to 350 degrees.
Place 1-inch water and cauliflower florets in a 6-quart stockpot and bring to a boil.
Cook, covered, 7 to 10 minutes, or until tender; drain.
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.
In same saucepan, heat 2 tablespoons butter over medium heat until hot.
Add shallots and mushrooms, cook and stir until shallots are tender and lightly browned.
Stir in flour, salt, pepper and paprika until blended.
Gradually, stir in milk and the reserved mushroom liquid.
Bring to a boil, stirring constantly; cook and stir 2-4 minutes until thickened.
Place cauliflower in an 11” x 7” baking dish that has been coated with cooking spray.
Cover with mushroom sauce.
Sprinkle with cheese, then bread crumbs.
Dot with remaining 2 tablespoons butter.
Bake, uncovered, 35-40 minutes or until bubbly and golden brown.