Martha'S Scalloped Mushrooms

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Bake until bubbling and nicely golden on top, about 25 minutes. Remove from oven. Serve hot.

5. 5

   This could probably be made up ahead of time and then refrigerated until needed. Adjust baking time accordingly.

* Per serving · 4 servings · Values may vary.

No additional tips available.