PORTOBELLO & CAULIFLOWER CASSEROLE Shallot, Scallions & Leeks
1 large head cauliflower, broken into florets (about 7 cups)
1 pound baby Portobello mushrooms, sliced
¾ cup water
6 tablespoons butter, divided
½ teaspoon salt
4 tablespoons Shallot, Scallions & Leeks Seasoning
2 teaspoons Garlic Pepper
¼ cup all-purpose flour
1 ¼ cups half and half cream
¾ cup shredded cheddar cheese
¼ cup panko (Japanese) bread crumbs
1. Preheat oven to 350⁰F.
2. Place one inch of water and cauliflower florets in a 6 quart stockpot and bring to a boil. Cook, covered 5 minutes or until crisp tender. Drain.
3. In a large saucepan, combine mushrooms and water; bring to a boil. Reduce heat; simmer covered for 5 minutes. Drain mushrooms, reserving ⅓ cup cooking liquid.
4. In a large sauce pan, heat 3 tablespoons butter over medium heat until melted. Add Shallots, Scallions & Leeks Seasoning and drained mushrooms; cook and stir about 2 minutes. Stir in flour, salt and Garlic Pepper until well blended; gradually stir in cream and the reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.
5. Place cauliflower in a greased 11 X 7 baking dish; cover with mushroom sauce. Sprinkle with cheese, the bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.