These “Scalloped Mushrooms” are the perfect side to a big ole juice grill steak or thick cut pork chop! I love mushrooms so I try to think of various ways to prepare and serve them. This has become one of my favorites! You can make this with fresh mushrooms or canned and actually I think it works better with the canned ones, which I usually wouldn’t prefer, but they hold up better under the baking. Use whatever you prefer though. Here is what you will need:
2 Tbs. butter
1/2 diced sweet onion (I used Vidalia)
1 tsp. minced garlic
1 (6 oz.) can or jar of mushroom slices with the juice, do not drain or 2 cups fresh mushrooms
1/2 tsp. salt
1/4 tsp. black pepper
pinch of cayenne pepper
2 tsp. Worcestershire sauce
2 tsp. soy sauce
1 heaping Tbs. flour
1 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese (can use Monterrey Jack)
2 Tbs. chopped fresh parsley
In a saute pan, melt the butter, add the onion and saute until translucent, add the minced garlic and saute for a minute.
Then pour in the mushrooms with their liquid. If you are using fresh mushrooms they will create their own liquid. Add salt, pepper, and cayenne pepper. Sprinkle the flour over and allow it to cook and bubble until it starts to tighten up the liquid, about 2 – 3 minutes. Add the 1 cup Parmesan cheese and allow it to melt.
Pour into a shallow baking dish, a pie plate works well, that has been sprayed with nonstick spray. Sprinkle the top with the Swiss cheese!
Place in a 350 degree preheated oven for 20 -25 minutes or just until slightly browning and bubbly! Sprinkle with parsley before serving!
This is so good, I could eat it just by itself, but add a steak and it is amazing!