Hi everyone. I bring to your attention the next thoughts on the eternal theme of Julien. This time we have mushroom julienne with mussels and shrimp. Option economical for expensive products a little goes. Prepare and enjoy.
Mussels, if big-cut in half.
Prawns, if big cut as well. If small-will abandon so. Shrimps and mussels are thoroughly washed and allowed to dry on a napkin.
Meanwhile, make the sauce. In our case, this is a quick basic white sauce, Bechamel.
In a saucepan or pan (dry) fry the flour for a couple of minutes, stir. We need the color to darken slightly.
Add the butter. Do not forget to stir constantly.
Cook for 5 minutes.
Add cream(or milk) while stirring. Do not allow the formation of lumps.
Wait until it boils and put on a small fire with constant stirring. Wait until it thickens.
If desired, the sauce is seasoned with white pepper and nutmeg.
Proceed to the next.
In a frying pan fry the onions until translucent.
Add mushrooms and cook for 6 minutes.
Mix mushrooms and onions with sauce.
We take out the form and fill in th form.
Lay the shrimp and mussels. I like to add salt and pepper.
Fill the sauce so that there is still half a centimeter. Sprinkle with cheese and put in a preheated 200° oven for 5-7 minutes.