Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, double cheese gratin with king oyster mushrooms and japanese leek. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Boil the pasta according to instructions on the package. Heat butter in a pot (or a frying pan). Top with half of remaining potatoes. Pour half of cream mixture over.
Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook double cheese gratin with king oyster mushrooms and japanese leek using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek:
- Prepare 2 packs King oyster mushrooms
- Get 1 Japanese leek
- Take 3 slice Bacon
- Make ready 30 grams Short pasta (macaroni, penne, etc.)
- Get 400 ml Milk
- Take 3 tbsp Flour
- Make ready 3 tbsp Butter (or margarine)
- Get 1 Pizza cheese
- Make ready [A]
- Take 1 1/2 cube Consommé cube (crushed)
- Prepare 2 tsp Grated cheese
- Take 1 Pepper
In a medium skillet saute the sliced mushrooms with butter over medium-high heat (if using garlic add in with the mushrooms). In a small bowl, blend together sour cream, salt, pepper and flour. Add to the mushrooms in the pan. Baked or stuffed Portabello mushrooms - have the meaty quality of a steak so can be paired with almost any robust red such as Zinfandel, Syrah/Shiraz or, if the dish contains cheese, Cabernet Sauvignon.
Instructions to make Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek:
- Chop the king oyster mushrooms into thin strips, and bacon in 1 cm wide strips. Slice the leek thinly. Boil the pasta according to instructions on the package.
- Heat butter in a pot (or a frying pan). Add bacon. After the bacon gives out some oil, add the leek and stir-fry over medium heat. Add the mushrooms and continue to fry until soft.
- When the mushrooms are soft, turn the heat off. Add flour and stir until the flouriness is gone (about 30 seconds).
- Add milk and mix thoroughly. Turn the heat back on and simmer over medium heat until thick. Add the [A] ingredients to finish the white sauce.
- Combine 1 ladle of white sauce, prepared in Step 4, with the cooked pasta.
- Transfer the ingredients from Step 5 into a gratin dish. Pour over the rest of the sauce and top with heaps of pizza cheese.
- Bake in 250℃ preheated oven until browned on top (about 15 minutes).
Add to the mushrooms in the pan. Baked or stuffed Portabello mushrooms - have the meaty quality of a steak so can be paired with almost any robust red such as Zinfandel, Syrah/Shiraz or, if the dish contains cheese, Cabernet Sauvignon. Steak and mushroom (or simply mushroom) pie - Depends on the base of the sauce. Top with remaining mushroom-leek mixture and ¾ cup cheese. Pour remaining cream mixture over, sprinkle with remaining cheese.
So that’s going to wrap this up with this special food double cheese gratin with king oyster mushrooms and japanese leek recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
