MUSHROOM MOZZARELLA BAKE:
Very tasty, scalloped, fresh mushrooms! I was able to find them at a good price! Yay! This is one of my eldest son, Daniel’s favorite dishes. Mushrooms are normally quite expensive here. However, I was excited to find them at a good price this week and bought 2 containers. I’ll make something with chicken breasts tomorrow with the rest.
1 lb fresh mushrooms, sliced (0.454 kg)
3 tbsp butter (45 mL)
3/4 tsp seasoning salt (3 mL)
2 tbsp whipping cream (30 mL)
1 tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
3/4 cup grated Mozzarella cheese (175 mL)
Preheat oven to 350°F (180°C).In a large frying pan or electric frying pan with a lid (slightly ajar), fry mushrooms in butter over medium heat until softening.
Keep cooking until water evaporates. Remove the lid of the pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley, and black pepper.
Allow simmering over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in a shallow casserole dish. Sprinkle with cheese.
Bake 10 minutes, or until cheese is melted.