Scalloped Portobello & Cauliflower

• 1 large head cauliflower, broken into florets (about 7 cups)
• 1 lb sliced baby portabella mushroom
• 34 cup water
• 6 tablespoons butter, divided
• 4 shallots, finely chopped
• 14 cup all-purpose flour
• 12 teaspoon salt
• 14 teaspoon paprika
• 1 14 cups half-and-half
• 34 cup shredded white cheddar cheese
• 14 panko breadcrumbs

1. Preheat to 350 degrees.
2. Place 1" of water and cauliflower florets in a 6 quart stockpot and bring to a boil.
3. Cook, covered, 7-10 minutes or until tender.
4. Drain.
5. In a large saucepan, combine mushrooms and water; bring to a boil.
6. Reduce heat, simmer, covered, 10 minutes.
7. Drain mushrooms, reserving 1/3 cup cooking liquid.
8. In same saucepan, heat 3 tablespoons butter over medium heat until hot.
9. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned.
10. Stir in flour, salt, and paprika until blended; gradually stir in cream and the reserved mushroom liquid.
11. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
12. Place cauliflower in a greased 11X7" baking dish; cover with mushroom sauce.
13. Sprinkle with cheese, then bread crumbs.
14. Dot with remaining butter.
15. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

head cauliflower, baby portabella mushroom, water, butter, shallots, flour, salt, paprika, shredded white cheddar cheese, breadcrumbs

Taken from www.food.com/recipe/scalloped-portobello-cauliflower-521143 (may not work)