Baked Mushroom and Vegetables Au Gratin

Mushrooms belong to the fungi family. There is a vast variety of mushrooms all over the world but only a specific kind is edible. France began cultivating mushrooms resembling the basic mushroom that we all buy at the market. Prior to 1940, the most widely available mushroom was the Italian brown, now known as the crimini mushroom. From this early lust for fungi arose the taste for more exotic mushrooms, including shiitake, enoki, oyster, morels, cepes, chanterelles, and more.

I often make this recipe and how much ever I make it, it is always less. It is an easy to make dish with a finger licking taste.

Ingredients

2 Cups Mixed Vegetables

1½Cup Milk

1 Cup Mushrooms (Cut into Chunks)

½ Cup Soya Bean Chunks

50 Gms Grated Cheese

3 Tbsp Flour

3 Green Chilies

1 tsp White Pepper Powder

5 Tbsp Butter

Salt to Taste

Method

1. Parboil the vegetables (yam, cauliflower, broccoli, carrots, cauliflower, zuchhini, potatoes and French beans) of your choice.
2. Heat 2 Tbsp butter and fry the mushroom chunks, vegetables, soya bean chunks, green chilies and salt and cook on low flame and set aside.
3. Heat the remaining 3 Tbsp butter and fry the flour on low heat and gradually add the milk, salt and pepper and half the grated cheese and mix to a smooth mixture.
4. Continue to cook on a low heat to obtain a thick sauce of pouring consistency.
5. Spread butter in an oven dish. Spread the fried vegetables in the dish.
6. Mix half the sauce with the vegetables and pour the remaining sauce on top over the vegetables.
7. Sprinkle the remaining cheese over it and bake in a moderately hot oven at 200° C for about 15 minutes till the cheese melts and browns slightly.

Hint: You can use boneless mutton instead of vegetables too.