Mushroom and rice gratin
It's sesong mushroom rice gratin. Korean food is good, but sometimes I want to eat savory and slightly greasy food. The cheese stretches out and the taste of eating it with various vegetables and tangy hot sauce is excellent.
3 serving
Within 60 minutes
마이드림
Ingredients
  • instant rice
    2bowl
  • Shrimp meat
    150g
  • King oyster mushroom
    1ea
  • Carrot
    1/4ea
  • onion
    1/4ea
  • pepper
    little
  • Butter
    1TS
  • White wine
    1TS
  • Pizza cheese
    100g
  • Salt
    little
  • ground pepper
    little
  • cherry tomato
    6~7piece
  • Parmesan cheese powder
    little
  • dry parsley
    little
  • Flour
    2TS
  • Butter
    1TS
  • Milk
    1cup
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/5
First, I measured the ingredients, cut them into appropriate sizes, and then made white sauce. Melt the butter in a pan, stir-fry the flour, pour the milk, and mix well, stirring the flour.
STEP 2/5
When the white sauce is finished, I season it with salt and add a bit of pepper. Put 1 tablespoon of butter in a pan and stir-fry the hard carrots and onions first, and when it's half-cooked, add mushrooms, bell peppers, and shrimp flesh and stir-fry them. Add salt, pepper and white wine to finish, then add rice and mix well.
STEP 3/5
Mix the white sauce evenly, put it in a gratin bowl, put cherry tomatoes and cheese on top, sprinkle hot sauce to taste, and cook it in a 180-degree convection oven for 15 to 20 minutes until the cheese is golden.
STEP 4/5
The savory saesongi mushroom rice gratin is complete.
STEP 5/5
I sprinkled a little bit of Parmesan cheese powder and parsley powder right before I ate it.
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