During this challenging time for growers and manufacturers to continue to deliver to their consumers food products across the supply chain and into the marketplace, Giorgio® remains 100% committed to growing and supplying fresh and processed Mushrooms with the utmost quality - and at the best service and safety levels that it can achieve. Additionally, Can Corporation remains 100% committed to delivering the high quality food packaging needed to deliver its customers' products to market. With that said, this wouldn’t be possible without the extraordinary effort and commitment from Giorgio’s and Can Corporation’s amazing employees and the coordination and support from their trusted Customers. We thank all of you!

 
 

One Pot Mushroom Hotdish

Nothing says “Midwest” like a hotdish. Explore Mushrooms and this Midwest favorite from @forkinthekitchen.

What You Need

  • 24 oz. Baby Bella mushrooms, sliced
  • 4 TBSP butter
  • 1 cup yellow onion, diced
  • 4 garlic cloves, minced
  • ½ tsp dried oregano
  • ½ tsp dried parsley
  • ½ tsp dried thyme
  • 1 cup vegetable stock
  • 1 TBSP cornstarch
  • ¼ cup heavy cream
  • 1 ½ cups shredded gruyere cheese
  • ¼ cup grated parmesan cheese
  • ½ bag frozen tater tots

What You Do

  1. In a cast iron skillet, sauté the mushrooms until they have released all of their liquid, about 10-12 minutes, stirring occasionally. Remove from the pan and set aside.
  2. Add butter until melted, then cook the onions for 2-3 minutes. Add the garlic and spices, along with salt to taste, cooking for 1-2 minutes.
  3. Whisk together the stock and cornstarch, then stir into the onion mixture. Stir in the heavy cream and add the mushrooms back to the pan. Stir to combine.
  4. Top with most of the cheese, then layer the tater tots evenly. Sprinkle on the last bit of cheese and bake at 375°F for 25-30 minutes until bubbly and golden brown. 
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