Mushroom Gratin/きのこのグラタン

Japanese Food

I made mushroom gratin as part of supper tonight.

First of all, I pan-fried this maitake, which was part of the prize for the Special Award.

It is important to note that you should avoid rinsing mushrooms whenever possible. I didn’t rinse the maitake before pan-frying.

As usual, I put the mushroom, add a small amount (say, 1 tsp) of oil and a small amount (say, 1/2 tsp) of salt, and turned on the heat to medium, and put on the lid. I intentionally scorched the mushroom slightly, took off the lid, stir-fried slightly, turn off the heat, and added some soy sauce. Not butter this time.



Slightly scorched maitake, combined with slightly scorched soy sauce, is really delicious (which I learned from mistakes).

I used the leftover fried mushrooms to make gratin.

2 medium onions
1 chicken thigh
4 tbsp flour
200 ml milk
1/2 tsp salt
1/2 tsp instant dashi
Leftover fried mushrooms
玉ねぎ 中 2個
鶏の腿肉 1枚
小麦粉 大さじ4
牛乳 200 ml
塩 小さじ1/2
出汁の素 小さじ1/2

First, fry onion, then add chicken (and mushrooms). When they are done, turn off the heat, sprinkle flour and add milk. Turn on the heat again. Stir constantly until sticky.

I put about 60% of the ingredients to the toaster oven tray. I sprinkled some panko and cheese for pizza on top of it.

And, heated for about 6 min.

Note that my gratin is macaroni- or potato-less by default. The reason is that we want to have it as an okazu (side dish) for rice, not as a main dish.

Even leftover spaghetti is an okazu for rice.

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