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Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, [farmhouse recipe] aubergines and shimeji mushrooms au gratin. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

[Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. [Farmhouse Recipe] Aubergines and Shimeji Mushrooms au Gratin is something that I have loved my entire life. They’re nice and they look wonderful.

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 begin with this particular recipe, we have to prepare a few components. You can cook [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. Take 3 Aubergines - small Japanese type
2. Take 100 grams Shimeji mushrooms
3. Make ready 50 grams Bacon
4. Make ready 400 ml Milk
5. Get 3 tbsp Flour
6. Make ready 3 tbsp Margarine or butter
7. Get 1 tbsp Grated cheese
8. Make ready 1 1/2 Consommé bouillon (cube), chopped finely
9. Prepare 1 Pizza cheese

A rich and delicious side dish casserole for mushroom lovers, this mushroom au gratin recipe is made with fresh mushrooms, sour cream, and cheese. View a brilliant collection of aubergine recipes and eggplant recipes which range from a simple spicy aubergine salad to aubergine parmigiana and ratatouille. 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.

Steps 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.

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. These have a white base and cracked, speckled brown caps white are so very pretty. Combine sour cream and flour; mix well and spread over mushrooms.

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