Scalloped Mushrooms

1. 1

   Preheat the oven to 350F.

2. 2

   Heat 1 tablespoon butter in a large cast-iron or ovenproof skillet over medium-high heat.

3. 3

   Add the onions, and cook until soft and just starting to brown, about 5 minutes.

4. 4

   Transfer to a large mixing bowl.

5. 5

   Working in 4 batches, melt 2 tablespoons butter in the same skillet; add one-quarter of the mushrooms, tossing to coat evenly with butter.

6. 6

   Cook until the mushrooms have released their juices and most of the juices have evaporated, about 5 minutes.

7. 7

   Transfer to the bowl with the onions.

8. 8

   Repeat the process with the remaining butter and mushrooms.

9. 9

   Add the heavy cream, 1/2 cup Parmesan, salt, and pepper to the bowl; stir until combined.

10. 10

    Return the mixture to the skillet, or transfer it to a large baking dish.

11. 11

    Sprinkle the bread crumbs and remaining 1/2 cup Parmesan over the top.

12. 12

    Bake until bubbling and nicely golden on top, about 25 minutes.

13. 13

    Remove from the oven.

14. 14

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.