Shaun’s Scalloped Mushrooms

Scalloped Mushrooms 1

One of the most sought after side dishes on my Thanksgiving table is my version of scalloped mushrooms.  The original recipe here came from Martha Stewart, but I’ve changed it up a bit over the years.  You can use any variety of mushrooms, from button mushrooms to a mixture of wild mushrooms.  If you and your guests like mushrooms, make sure you try this and add it to your Thanksgiving repertoire!

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scalloped mushrooms2

Shaun’s Scalloped Mushrooms
If you and your guests like mushrooms, make sure you try this and add it to your Thanksgiving repertoire!
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  1. 1.5 sticks of unsalted butter
  2. 2 leeks
  3. 3 pounds mushrooms ( I like to use an assortment of wild mushrooms like chanterelles and lobster mushrooms mixed with crimini)
  4. 3/4 cup of heavy cream
  5. 1.75 cup grated Parmesan
  6. 1 teaspoon fresh thyme
  7. 1 1/2 teaspoons salt
  8. 1/2 teaspoon pepper
  9. 1 cup bread crumbs *See Tip below
  1. Preheat oven to 350 degrees F.
  2. Butter a 9x13” baking dish.
  3. Start by slicing the leeks lengthwise and rinsing out any dirt. Cut the leek halves into ½ inch pieces. Slice the mushrooms so that they are all similar sizes — start with the cremini and cut them into quarters and then chop the wild mushrooms into similar sizes.
  4. Heat 3 tablespoons of butter in skillet over medium-high heat and working in batches, sauté mushrooms until juices are released and coated with butter, about 5 minutes. Transfer mushrooms to a bowl and continue, adding more butter for each batch. After the last batch of mushrooms is finished, add last of the butter and sauté the leeks until soft, careful not to burn. Transfer to the bowl with the mushrooms.
  5. To bowl of sautéed mushrooms, add heavy cream, 1 1/4 cups Parmesan, thyme, salt, and pepper; stir to combine. Transfer mixture to the buttered baking dish. In separate bowl, mix bread crumbs and remaining Parmesan. Sprinkle mixture over top of the mushrooms.
  6. You can prepare this dish to this point and then cover and refrigerate until ready to bake. I typically make this up to a day in advance.
  7. Remove the mushroom mixture from the fridge and bring to room temperature before placing it in the oven.
  8. Bake until golden and bubbly, 25 minutes.
  1. *Tip — I like to buy the bags of local bakery stuffing mix, so that I know I’m using a good quality bread and then pulse it in batches in the food processor. This gives a great chunky bread crumb for the toppings, instead of that fine sand that you buy. You can get the bags of stuffing mix pretty affordably at this time of year and then make a batch of bread crumbs and place in a ziplock bag and freeze for later use.
Adapted from Martha Stewart
Adapted from Martha Stewart
Shaun Myrick

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