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If you are curious about the [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin recipe? Please read directly listed below:

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, [farmhouse recipe] aubergines and shimeji mushrooms au gratin. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is something that I have loved my whole life. They are nice and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can have [farmhouse recipe] aubergines and shimeji mushrooms au gratin using 9 ingredients and 8 steps. Here is how you cook it.

Preparation To Make of [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin:

1. Prepare Aubergines - small Japanese type
2. Get Shimeji mushrooms
3. Prepare Bacon
4. Take Milk
5. Make ready Flour
6. Take Margarine or butter
7. Make ready Grated cheese
8. Make ready Consommé bouillon (cube), chopped finely
9. Take Pizza cheese

Pour cheese sauce over mushrooms and top with almond meal and Parmesan. Combine sour cream and flour; mix well and spread over mushrooms. La semaine dernière j'étais enrhumée et complètement aphone. Impossible de parler à qui que ce soit.

Guide To Make [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin:

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.

Super bon et meilleur encore le lendemain réchauffé (réchauffer doucement à couvert, n'hésitez pas à rajouter une cuillère à soupe. Browse All Shimeji mushroom Recipes. [[Image: Shimeji mushrooms are exclusively found in Japan and they are exported in countries all over the world. Shimeji mushrooms are a part of Pleurotaceae family which contains oyster mushrooms. Shimeji - Japanese food health and nutrition.

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