Scalloped Portobello and Cauliflower

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

Adapted

Ingredients:

• 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

Method:

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.

8 servings

ENJOY!

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