How to Prepare Tasty [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin

[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin. The Best Shimeji Mushroom Recipes on Yummly Wild Mushroom And Truffle Dumplings With Truffle-soy Dipping Sauce, Japanese Noodles With Shimeji Mushroom, Black Angus Wrapped Shimeji Mushroom. Shimeji mushrooms (しめじ) are a group of mushrooms native to The most common varieties enjoyed in Japanese cuisine includes hon-shimeji, buna-shimeji, and Delicious Recipes with Shimeji Mushrooms.

Whilst the onion is cooking prep the aubergine. Place the sliced aubergine into a colander and season with salt, leave to drain. There is a wealth of vegan/vegetarian recipes in Japanese cuisine to the point that people with such priorities might feel attracted by this country. -Pour the olive oil on a frypan and stir fry the bell peppers and shimeji mushrooms until as soft as you wish. You can have [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin using 9 ingredients and 8 steps. Here is how you cook it.

Ingredients of [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin

1. You need 3 of Aubergines - small Japanese type.
2. You need 100 grams of Shimeji mushrooms.
3. It's 50 grams of Bacon.
4. It's 400 ml of Milk.
5. You need 3 tbsp of Flour.
6. Prepare 3 tbsp of Margarine or butter.
7. You need 1 tbsp of Grated cheese.
8. Prepare 1 1/2 of Consommé bouillon (cube), chopped finely.
9. You need 1 of Pizza cheese.

A rich and delicious side dish casserole for mushroom lovers, this mushroom au gratin recipe is made with fresh mushrooms, sour cream, and cheese. View a brilliant collection of aubergine recipes and eggplant recipes which range from a simple spicy aubergine salad to aubergine parmigiana and ratatouille. Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called "beech mushrooms" because they often grow on fallen beech trees.

[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin instructions

1. Make a cut into the flower end of aubergine, wrap in a cling film and microwave for 5-6 minutes at 500 W..
2. When the aubergines cool down a little, cut off the ends, and cut into 1/8 lengthwise each. Cut the bacon into 1 cm widths. Take off the hard ends of shimeji mushrooms..
3. Heat the margarine in a frying pan, fry the bacon, then shimeji mushrooms until wilted..
4. Turn off the heat, add the flour all at once. Mix with the heat still off, until it's no longer floury for about 30 seconds..
5. Next, add the milk, stirring all the time until it thickens over a medium heat. Put the consomme bouillon and grated hard cheese, and the white sauce is done..
6. Layer the aubergines in an ovenproof dish, pour the white sauce..
7. Top with melting cheese, bake in the oven for roughly 15 minutes at 250°C until golden brown..
8. Isn't it easy? Even a beginner in gratin-making can do this effortlessly. Have a go..

These have a white base and cracked, speckled brown caps white are so very pretty. Shimeji mushrooms I can find in Sydney do not look the same as those in Japan. shimeji refogado, shimeji de restaurante, shimeji com alho, shimeji com shoyu, como fazer shimeji A vegan recipe for Mushroom Toast with Spinach, Garlic, Thyme and lemon zest. Make this simple mushroom bruschetta recipe with high quality mushrooms, olive oil, and balsamic vinegar. Heat a small saucepan over medium heat. Browse All Shimeji mushroom Recipes. [[Image: