Scalloped Mushrooms Recipes

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.

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.

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:

• 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 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.

STUFFED MUSHROOMS WITH SCALLOPS

Steps:

• Preheat oven to 400 degrees.
• Melt butter in fry pan and saute onions and garlic until slightly softened.
• Stir in mushroom stems and saute until the mushroom wilt a bit.
• Cool mixture.
• Mix mushroom mixture, bread crumbs, egg, white wine, and parsley in bowl.
• Spoon mixture evenly into mushroom cap.
• Top the stuffing with a scallop and secure with a toothpick.
• Carefully dip mushroom into the melted butter.
• Place mushroom in oven-proof caserole dish (or baking sheet).
• (I find it easier to assemble each mushroom entirely, dip in butter, place in dish, and repeat as opposed to more of an assembly line method) Bake for 15 minutes or until scallops are cooked through.

SCALLOPS AND MUSHROOMS (PAN SEARED)

Steps:

• In a large skillet, heat butter over medium-high heat. DO NOT USE A NON-STICK SKILLET.
• When butter begins to foam, add the minced garlic, scallions, and mushrooms and sauté for 2 minutes, or until tender.
• Add the scallops and sprinkle with half of the garlic powder, half of the salt and half of the pepper. Saute covered for about 3-5 minutes, or until the scallops begin to turn opaque (white).
• Turn the scallops over and sprinkle the rest of the garlic powder, salt and pepper.
• Cover again and continue to sauté another 1 or 2 minutes.
• Once the scallops are cooked, remove to a plate and cover the plate with the lid from the skillet.
• Add the sherry to the skillet that contains the butter, mushrooms and scallions and continue to heat for 1 or 2 minutes.
• Place 6 scallops on each of the 2 dinner plates. Spoon the sauce with the mushrooms and scallions over the scallops and serve.

SCALLOPED POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees.
• With butter, grease 8-inch casserole.
• Arrange 1/3 of potatoes in buttered casserole.
• Sprinkle with salt and pepper.
• Top with half of the mushrooms, cheese, parsley, and onions.
• Repeat layers ending with potatoes, salt and pepper.
• Pour whipping cream over casserole.
• Bake 45-60 minutes or until potatoes are done when tested with fork.