Simply Recipes 24

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, [farmhouse recipe] aubergines and shimeji mushrooms au gratin. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is something that I’ve loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin:

1. Take 3 Aubergines - small Japanese type
2. Get 100 grams Shimeji mushrooms
3. Make ready 50 grams Bacon
4. Get 400 ml Milk
5. Make ready 3 tbsp Flour
6. Make ready 3 tbsp Margarine or butter
7. Get 1 tbsp Grated cheese
8. Take 1 1/2 Consommé bouillon (cube), chopped finely
9. Make ready 1 Pizza cheese

Le gratin d'aubergines est un plat léger et facile à réaliser qui se marie très bien avec une viande blanche. Préparé avec quelques aubergines, des tomates, du fromage, un oignon et de l' ail, le gratin d'aubergines peut également se cuisiner avec d'avantage d'épices, selon votre goût. SHIITAKE 椎茸 (Lentinula edodes) - Shiitake is one the most popular mushrooms in Japanese cooking and have become well known outside of Japan. Pan-Fried Egg Tofu with Shimeji Mushrooms and Broccoli Recipe from the smokywok.com.

Instructions 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.

Notes: Shimeji mushrooms are available at larger Asian supermarkets. You have the best chances of finding them at a store specializing in Japanese or Korean food products. But if you can't find shimeji mushrooms, oyster mushrooms would be the next best thing. 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.

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