|Recipe Title: Janet's Scalloped Mushrooms|
Contributed by: imapigeon (Janet)
Additional Credits for Recipe
|Modified from Sunset's "Ideas for Cooking Vegetables:; page 62.|
Note from the Diva
|I've used red wine instead of white in this recipe. It tastes great, but turns the dish a really unappetizing mauve color! I've also tried using whole wheat bread instead of sourdough, and it wasn't nearly as good. Leftovers are great, too! (Omit the Worchestershire sauce if you're making this for vegetarians.)|
List of Ingredients
|3/4 cup melted butter|
5 cups soft sourdough bread crumbs
2 lbs fresh mushrooms
3 T minced green onions
1 cup shredded parmesan cheese
Add to taste:
Salt and pepper
3/4 cup dry white wine
|Preheat the oven to 325 degrees.|
Melt the butter.
Lightly coat a covered glass bowl or baking dish with olive oil (I use a 9-qt Pyrex; the mixture will shrink to about half.)
Whirl the pieces of bread in a food processor until it forms coarse crumbs.
Slice the mushrooms (I use my food processor's slicer blade.)
For the first of 3 layers, spread about 1/3 of the mushrooms into the bottom of the bowl.
Cover the mushrooms with about 1/3 of the bread crumbs.
Sprinkle about 1 tablespoon of the green onions on top.
Add salt, pepper, a few dashes of Worchestershire sauce, and herb seasonings.
Add about 1/3 of the Parmesan cheese in a thin, even layer.
Drizzle with about 1/3 of the melted butter.
Repeat for the second layer.
For the top layer, omit the crumbs and butter. Mix the remaining crumbs and butter together and set aside.
Pour wine over all, cover and bake for 35 minutes.
Sprinkle the buttered crumbs over the casserole, and bake uncovered for another 15 minutes, or until the crumbs are toasted.
Cooking Time & Temperature
|45 minutes at 325 degrees.|
Number of Servings: 10
Special Equipment Needed: Food processor
General Cooking/Prep Method
Extra Features of Recipe
Difficulty Level-Quick & Easy
Good for Season/Celebration/Holiday
Tested & Approved Recipe