How To make Microwave Brocolli Mushroom Scallop
1 1/2 pounds fresh brocolli (* see note)
cut into 2" pieces
1/4 cup water
1 cup fresh mushrooms :
sliced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup milk
1/2 cup sharp cheddar cheese (about 2 oz) -- grated
1. Place brocolli and water in a 2-quart casserole; cover. Microwave until brocolli is fork-tender, 10-12 minutes, stirring after half the cooking time. Drain and set aside.
2. Place mushrooms and butter in a 4-cup measure or medium bowl. Microwave until butter is melted and mushrooms are tender, 2-4 minutes, stirring once. Stir in flour, onion powder, salt and pepper. Blend in milk. Microwave until thickened, 5-8 minutes, stirring once each minute.
3. Pour sauce over brocolli. Sprinkle with grated cheese. Microwave until heated and cheese is melted, another 3-8 minutes.
(*) Using frozen brocolli: Substitute 1 10-oz package frozen cut brocolli. Microwave until fork-tender, 8-11 minutes, stirring after half the cooking time. Continue as directed.
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If you like cheese, thinly sliced potatoes, and broccoli. Then stop scrolling. This is a filling side to perfectly accompany your white or red meat roasts or grill.
This cheesy broccoli and potato gratin is what your cold or winter lunches and nights yearn for. It is simple to make and a great addition to your hosted family gatherings.
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INGREDIENTS
FOR THE BECHAMEL SAUCE
55g unsalted butter
50g plain flour
500ml milk
1 teaspoon salt
Nutmeg
25g grated Parmigiano Reggiano/ Parmesan
OTHER INGREDIENTS
563g floury potatoes
200g broccoli
40g Parmigiano Reggiano/ Parmesan
60g grated mozzarella
Black pepper (optional)
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