1/2 head cauliflower, chopped
one onion, chopped small
garlic, one or two cloves, chopped finely
8 oz carton mushrooms of choice, sliced small---add more mushrooms if you would like
1/3 cup half and half
1/3 cup chicken broth or water or milk (or white wine)
2 tablespoons butter and oil
1/2 cup shredded cheese (I like italian or a mix of cheeses)
2 or three tablespoons gluten free flour or regular flour
salt and pepper to taste.
Saute first 4 ingredients in oil til soft. Add flour and cook for several minutes. Add broth, and water, half n half or liquid of choice, stir well til bubbly. Add cheese. Pour into buttered baking dish and cook at 350 degrees til brown and bubbly, about 20 or so minutes. Serves 4 to 6
I have also added a cup of leftover mash potatoes to make this a more substantial side dish.
I used 3 cups of fresh oyster mushrooms in this dish the other day. It was very flavorful.
one onion, chopped small
garlic, one or two cloves, chopped finely
8 oz carton mushrooms of choice, sliced small---add more mushrooms if you would like
1/3 cup half and half
1/3 cup chicken broth or water or milk (or white wine)
2 tablespoons butter and oil
1/2 cup shredded cheese (I like italian or a mix of cheeses)
2 or three tablespoons gluten free flour or regular flour
salt and pepper to taste.
Saute first 4 ingredients in oil til soft. Add flour and cook for several minutes. Add broth, and water, half n half or liquid of choice, stir well til bubbly. Add cheese. Pour into buttered baking dish and cook at 350 degrees til brown and bubbly, about 20 or so minutes. Serves 4 to 6
I have also added a cup of leftover mash potatoes to make this a more substantial side dish.
I used 3 cups of fresh oyster mushrooms in this dish the other day. It was very flavorful.
