Mushroom Doria Recipe (キノコとインゲンのドリア)

By No Recipes · 45 min

Ingredients

Instructions

1. Butter a 10-inch casserole dish with about 1 teaspoon of butter. Set the oven rack to the middle and preheat the oven to 500°F (260°C).
2. Bring a large pot of salted water to a rolling boil and add the 180 grams of green beans.
3. Return the water to a full boil to blanch the beans. Drain, then rinse under cold water until cool enough to handle.
4. Trim the stem ends and chop the beans into 1.5-inch pieces.
5. Melt 1 tablespoon of butter in a frying pan over medium heat. Sauté the 100 grams of onions, 120 grams of button mushrooms, 100 grams of shimeji mushrooms and 1 teaspoon of salt for about 6 to 7 minutes, until the mushrooms begin to caramelize. Transfer to a bowl.
6. Add the remaining 1 tablespoon of butter and the 25 grams of flour to the pan. Cook the roux until no lumps remain, without browning.
7. Lower the heat and add the 1 1/2 cups of milk all at once. Stir vigorously until no lumps of roux remain.
8. Raise the heat to medium and bring the béchamel to a boil so it thickens. Add the mushrooms and green beans and stir to combine.
9. Spread 350 grams of cooked rice evenly over the bottom of the buttered dish. Spoon the mushroom and bean béchamel on top.
10. Cover evenly with 100 grams of grated Gruyère and mozzarella. Bake for about 15 to 20 minutes, until bubbly and the cheese is browned. Scatter fried onions on top and serve.

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