Scalloped Portobello & Cauliflower

• 1 large head cauliflower, broken into florets (about 7 cups)
• 1 pound sliced baby portobello mushrooms
• 3/4 cup water
• 6 tablespoons butter, divided
• 4 shallots, finely chopped
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon paprika
• 1-1/4 cups half-and-half cream
• 3/4 cup shredded white cheddar cheese
• 1/4 cup panko (Japanese) bread crumbs

1. Preheat oven to 350u0b0. Place 1 in. of water and cauliflower in a 6-qt. stockpot; bring to a boil over high heat. Cook, covered, 7-10 minutes or until tender. Drain.
2. In a large saucepan, combine mushrooms and water; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 10 minutes. Drain mushrooms, reserving 1/3 cup cooking liquid.
3. In same saucepan, heat 3 tablespoons butter over medium heat until hot. Add shallots and drained mushrooms; cook and stir until shallots are tender and lightly browned. Stir in flour, salt and paprika until blended; gradually stir in cream and reserved mushroom liquid. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
4. Place cauliflower in a greased 1-1/2-qt. or 11x7-in. baking dish; cover with mushroom sauce. Sprinkle with cheese, then bread crumbs. Dot with remaining butter. Bake, uncovered, 35-40 minutes or until bubbly and golden brown.

head cauliflower, baby portobello mushrooms, water, butter, shallots, allpurpose, salt, paprika, cream, shredded white cheddar cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/scalloped-portobello-cauliflower/ (may not work)