Cheesy Mushroom Stacks Recipes

CHEESY MUSHROOM PAPPARDELLE

Steps:

• Meanwhile, melt the butter in a large ovenproof skillet over medium-high heat. Add the ham, onion, garlic and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the mushrooms; cook until tender, about 5 minutes. Add the flour and cook, stirring, until incorporated, 1 minute.
• Gradually add the milk to the skillet, stirring until smooth. Bring to a simmer and cook, stirring, until thick and creamy, about 3 minutes; remove from the heat.
• Add the pasta to the boiling water and cook until al dente, about 4 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta and add to the skillet with the sauce.
• Add the havarti, parsley and 3 tablespoons parmesan to the skillet and toss using tongs. If the sauce seems thick, gradually add the reserved cooking water to loosen. Sprinkle with the remaining 3 tablespoons parmesan. Broil until bubbly, about 4 minutes.

PORTOBELLO STACKS

Steps:

• Marinate the mushrooms and onions in balsamic vinegar for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• On a non-stick baking pan layer in four stacks: eggplant, mushroom, onion, tomato and cheese.
• Bake in preheated oven for 30 minutes, or until cheese is golden brown.

STRIPED GELATIN STACKS

Steps:

• Strawberry gelatin: Toss 1 pint hulled and quartered strawberries with 2 tablespoons sugar. Let stand 1 hour, then puree in a blender. Sprinkle one 1/4-ounce packet gelatin over 1/4 cup water in a bowl; let stand 1 minute. Heat the strawberry puree in a saucepan over medium heat until hot; whisk into the gelatin mixture until smooth. Cool to room temperature.
• Lime gelatin: Combine 2 tablespoons each lime juice and water in a bowl and sprinkle one 1/4-ounce packet gelatin on top; let stand 1 minute. Combine 3/4 cup boiling water and 1/2 cup sweetened condensed milk in a bowl, then whisk in the gelatin mixture until smooth. Cool to room temperature.
• Melon gelatin: Puree 4 cups honeydew melon chunks and 2 tablespoons each water and sugar in a blender. Strain through a fine-mesh sieve without pressing the solids. Sprinkle two 1/4-ounce packets gelatin over 1/2 cup of the juice in a bowl; let stand 1 minute. Heat the remaining 1/2 cup juice in a saucepan over medium heat. Whisk into the gelatin mixture until smooth. Cool to room temperature.
• How to assemble: Spray a 9-by-5-inch loaf pan with cooking spray, wiping out the excess. Pour in 1/2 cup strawberry gelatin; refrigerate 20 minutes. Repeat with 1/2 cup lime gelatin, 1/2 cup melon gelatin, 1/2 cup lime gelatin and 1/2 cup strawberry gelatin, chilling between layers. Refrigerate the finished mold until fully set, at least 3 hours or overnight.
• How to unmold: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or offset spatula around the top edge of the gelatin. Dip the bottom of the pan in the hot water for about 10 seconds, then invert the pan onto a platter. (Redip if it doesn't release after a minute.) Cut into squares.

CHEESY HAM AND MUSHROOM STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the mushrooms and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Season with salt and pepper. Set aside.
• Whisk the half-and-half, Parmesan and eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Swiss cheese, followed by the cooked mushrooms and the ham. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Swiss cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.