Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek. Boil the pasta according to instructions on the package. Heat butter in a pot (or a frying pan). Top with half of remaining potatoes.
The meaty mushrooms lend the right amount of umami to an already amazing creamy kabocha gratin. Pour remaining cream mixture over; sprinkle with remaining cheese. Add mushrooms, sprinkle with salt and pepper, and sauté until soft.
Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, double cheese gratin with king oyster mushrooms and japanese leek. One of my favorites. This time, I will make it a 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.
Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook double cheese gratin with king oyster mushrooms and japanese leek using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek:
- {Get 2 of packs King oyster mushrooms.
- {Get 1 of Japanese leek.
- {Get 3 slice of Bacon.
- {Make ready 30 grams of Short pasta (macaroni, penne, etc.).
- {Get 400 ml of Milk.
- {Get 3 tbsp of Flour.
- {Prepare 3 tbsp of Butter (or margarine).
- {Make ready 1 of Pizza cheese.
- {Make ready of [A].
- {Prepare 1 1/2 of cube Consommé cube (crushed).
- {Take 2 tsp of Grated cheese.
- {Make ready 1 of 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)..
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. Crumble the blue cheese over the mushrooms, stir in the garlic and drizzle with the cream. In a large skillet, saute mushrooms in butter until tender.
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