Scalloped Mushrooms Recipes

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SCALLOPED MUSHROOMS

Give earthy mushrooms the au gratin treatment with this rich side that's perfect for chillier nights.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8



Scalloped Mushrooms image

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.

9 tablespoons unsalted butter
1 one-pound bag frozen pearl onions, thawed and drained
3 pounds assorted mushrooms, such as button, cremini, or shiitake, trimmed and cut in half (large ones should be quartered)
3/4 cup heavy cream
1 cup freshly grated Parmesan cheese (4 ounces)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 cup plain coarse breadcrumbs, preferably homemade

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



Martha's Scalloped Mushrooms image

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.

9 tablespoons unsalted butter
1 (1 lb) bag frozen pearl onions, thawed and drained
3 lbs assorted mushrooms, trimmed and cut in half, large ones should be quartered (white, cremini, shitake, etc.)
3/4 cup heavy cream
1 cup freshly grated parmesan cheese
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup coarse plain breadcrumbs, preferably homemade

SCALLOPED MUSHROOMS

This is a very quick and easy, very different side dish. Recipe came from local Fire Dept. Cook Book.

Provided by BB502

Categories     Vegetable

Time 53m

Yield 8 serving(s)

Number Of Ingredients 4



Scalloped Mushrooms image

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.

Nutrition Facts : Calories 331.3, Fat 19.7, SaturatedFat 11.5, Cholesterol 45.8, Sodium 423.3, Carbohydrate 32, Fiber 2.7, Sugar 3.9, Protein 8.2

1 1/2 lbs fresh mushrooms (washed, drained,sliced)
3/4 cup butter, melted
salt and pepper
3 cups soft french breadcrumbs

SEARED SEA SCALLOPS WITH EXOTIC MUSHROOMS, POTATO MOUSSELINE, FOIE GRAS BUTTER AND TRUFFLE VINAIGRETTE

Provided by Food Network

Categories     appetizer

Time 50m

Number Of Ingredients 17



Seared Sea Scallops with Exotic Mushrooms, Potato Mousseline, Foie Gras Butter and Truffle Vinaigrette image

Steps:

  • For the foie gras butter: Combine the foie gras and 4 ounces of the butter in a food processor and puree. Transfer Foie Gras Butter to a small container, cover with plastic wrap and refrigerate.
  • For the wild mushrooms: Heat a large saute pan over a high heat (large enough to hold all the mushrooms in a single layer). Add 1 tablespoon olive oil and then the mushrooms. Cook over high heat until crispy around the edges -- approximately 3 to 5 minutes. Remove the mushrooms from the pan and let cool.
  • For the potato mousseline: Place potatoes in a saucepan, cover with cold water and bring to a boil over medium heat. Reduce the flame to low and simmer until very tender. Drain immediately and place in a food mill (not a food processor) or potato ricer. Rice or work through the food mill, adding 1/4 pound of butter, stirring constantly. Add 1 to 2 tablespoons of warm milk so that the puree is silky but not runny. Cover with plastic wrap and keep and keep warm over a double boiler.
  • For the gremolata: Combine chopped parsley, lemon zest and garlic.
  • Sear the scallops: Heat a saute pan over high heat. Season scallops with salt and pepper. Add 1 tablespoon oil to the pan. Sear the scallops until golden on one side, flip and then sear the other side. Remove from pan and keep warm.
  • For the truffle vinaigrette: Combine truffle juice, port and the juice from the truffle peelings in a non-reactive saucepan. Reduce over medium-low heat until reduced by about 3/4 or until liquid is a thin syrup. Remove from heat and cool.
  • Combine port - truffle reduction with vinegars and whisk in the oils. Set aside. This mixture will keep for 1 month in the refrigerator if it is tightly covered.
  • For the assembly: In the center of 4 large plates place a dollop of the potato mousseline. Reheat the mushrooms and sprinkle with gremolata to taste. Arrange mushrooms around the potatoes. Drizzle the foie gras butter over and around the mushrooms. Drizzle the truffle vinaigrette on and around the mushrooms. Place 3 scallops on top of each of the mounds of potato mousseline.

4 ounces fresh foie gras
1/2 pound butter
2 tablespoons olive oil
3/4 pound wild or exotic mushrooms (shiitake, oyster, chanterelle, porcini, etc.) cut into bite-size pieces
1/2 pound peeled Yukon Gold potatoes, quartered
2 tablespoons milk, warm
2 tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon chopped garlic
12 large sea scallops
1 can truffle juice (14 ounces)
1 can truffle peelings (5 ounces)
One 8-ounce bottle truffle oil
1 cup Ruby Port
2 cups extra virgin olive oil
1 tablespoon seasoned rice vinegar
1 tablespoon sherry vinegar

BAKED SCALLOPED POTATOES

A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half.

Provided by Denyse

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5



Baked Scalloped Potatoes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
  • Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
  • Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 41 g, Cholesterol 3 mg, Fat 3.3 g, Fiber 5.5 g, Protein 9 g, SaturatedFat 1 g, Sodium 270.3 mg, Sugar 4.3 g

6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups milk
1 onion, diced
½ teaspoon ground black pepper

SCALLOPED POTATOES WITH MUSHROOMS

Potatoes and mushrooms make a one-dish meal I love - it's the calories you have to watch. Swap out dairy products with lower fat options. -Courtney Stultz, Columbus, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 13



Scalloped Potatoes with Mushrooms image

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.

Nutrition Facts : Calories 269 calories, Fat 14g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 471mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

2 pounds potatoes (about 4 medium), peeled and sliced
1 tablespoon butter
1/2 pound sliced fresh mushrooms
1 small onion, chopped
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1 cup coarsely chopped fresh spinach
2 cups shredded Swiss cheese

SCALLOPS WITH MUSHROOMS

Simple but tasty dish. I recommend using all of the garlic but you can cut back if you wish. Goes well with pasta or rice

Provided by Bergy

Categories     Vegetable

Time 27m

Yield 4 serving(s)

Number Of Ingredients 10



Scallops with Mushrooms image

Steps:

  • Cover Scallops in a bowl with milk, rest them for 10 minutes (don't leave them much longer than this).
  • Drain well and coat with flour, shake off excess flour.
  • Heat butter and oil in a large skillet.
  • Add half the garlic cook a few seconds.
  • Add mushrooms, shallots and remaining garlic.
  • Stir constantly until done, mushrooms should be tender but not overcooked.
  • Add scallops and lemon juice, cook 2-3 minutes (do not over cook).
  • Remove scallops etc and keep warm.
  • Deglaze the pan with a dash of sherry.
  • Pour over scallops and serve.

Nutrition Facts : Calories 266.5, Fat 12.5, SaturatedFat 5, Cholesterol 47.3, Sodium 519.1, Carbohydrate 19.9, Fiber 0.9, Sugar 1.2, Protein 19.2

1 lb scallops
1 cup milk
1/3 cup flour
1 1/2 tablespoons butter
1 1/2 tablespoons lite olive oil (or other veggie oil)
4 cloves garlic, minced
10 large mushrooms, thinly sliced
3 shallots, chopped
1 teaspoon fresh lemon juice
1 dash sherry wine (optional)

SAUTEED MUSHROOMS AND SCALLOPS

I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make and requires only one pan to complete. Necessity really is the mother of invention!

Provided by Evelyn Chartres

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 3

Number Of Ingredients 7



Sauteed Mushrooms and Scallops image

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.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 11.7 g, Cholesterol 70.9 mg, Fat 8.8 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 4.9 g, Sodium 698.9 mg, Sugar 2.9 g

2 tablespoons butter
1 (10 ounce) can sliced mushrooms, drained
¼ teaspoon ground cumin
⅛ teaspoon ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
9 ounces bay scallops

SCALLOPED POTATOES AND MUSHROOMS

These potatoes are truly delicious and especially nice for special occasions. Recipe was given to me by my best friend - a marvelous cook. I couldn't stop eating them!

Provided by BeachGirl

Categories     Potato

Time 1h20m

Yield 1 8inch casserole, 8 serving(s)

Number Of Ingredients 7



Scalloped Potatoes and Mushrooms image

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.

2 lbs potatoes, thinly sliced
1 lb fresh mushrooms, thinly sliced
1 cup shredded swiss cheese
1/2 cup parsley, snipped
3 spring onions, sliced
2 cups whipping cream
salt and pepper

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