Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, double cheese gratin with king oyster mushrooms and japanese leek. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek is something which I have loved my entire life.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can have double cheese gratin with king oyster mushrooms and japanese leek using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek:
- Make ready 2 packs King oyster mushrooms
- Prepare 1 Japanese leek
- Take 3 slice Bacon
- Prepare 30 grams Short pasta (macaroni, penne, etc.)
- Make ready 400 ml Milk
- Get 3 tbsp Flour
- Take 3 tbsp Butter (or margarine)
- Make ready 1 Pizza cheese
- Prepare [A]
- Get 1 1/2 cube Consommé cube (crushed)
- Make ready 2 tsp Grated cheese
- Get 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.
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