[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin
[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make 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 little bit tasty. This will be really delicious.

[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is something which I have loved my whole life.

To begin with this particular recipe, we have to first 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 can achieve it.

The ingredients needed to make [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin:
  1. Get 3 Aubergines - small Japanese type
  2. Take 100 grams Shimeji mushrooms
  3. Make ready 50 grams Bacon
  4. Prepare 400 ml Milk
  5. Prepare 3 tbsp Flour
  6. Take 3 tbsp Margarine or butter
  7. Take 1 tbsp Grated cheese
  8. Make ready 1 1/2 Consommé bouillon (cube), chopped finely
  9. Make ready 1 Pizza cheese
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.

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