Easy Homemade SHEATH CORN OVEN MUSHROOM Recipe
How to make SHEATH CORN OVEN MUSHROOM Recipe
- 250 g mushroom 40 g butter 200 g shrimp2 slice toast bread2 tablespoon soy oil1 small can of canned corn Half teaspoon mustard2
3 sprigs of parsley 50 gr Shredded cheese with cloves Salt
- black pepper For béchamel sauce: 20 gr margarine1 tablespoon soy flour8 tablespoons milk
Wash the mushrooms and slice them transversely. Heat the butter in a frying pan and sauté the mushrooms for 5-6 minutes. Boil the shrimps and strain them.
Cut each of the toast bread into four and chop them. Heat the soy oil in a frying pan and fry the toast bread.
For the bechamel sauce; melt margarine in a frying pan and fry the flour slightly. Add milk and mix quickly. Cook for 1-2 minutes and remove the pan from the stove.
Mix mushrooms, toast bread, shrimp, mustard, salt, pepper and corn in a bowl and put in the oven dish. Pour the bechamel sauce and sprinkle with grated cheese. Bake in a preheated 170 degree oven for 15-20 minutes. Garnish with parsley leaves and serve.
Enjoy your meal.