Teriyaki Porcini Mushrooms au Gratin
Sauteed mushrooms in Teriyaki Marinade with a rich bechamel sauce. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time50 mins
- Cooking Time40 mins
Nutrition per serving
- Energy115 Kcals
- 5 fresh porcini mushrooms
- 2-3 tbsp Kikkoman Teriyaki Marinade
- 10 cherry tomatoes
- 1 tbsp butter
- 1 tbsp flour
- 200 ml milk
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- 5 sprigs of rosemary
- 200 g mozzarella, sliced
Trim the mushrooms, slice them in half lengthways and brush Teriyaki Marinade on the cut surfaces. Leave them to marinate for approx 15 minutes. Wash the tomatoes. To make the bechamel sauce melt butter in a pan, add the flour and continue cooking briefly, then add the milk and bring to the boil, stirring constantly. Season the sauce with salt and pepper then remove from the the heat and set aside.
Heat 2 tbsp oil in a pan. Fry the rosemary, add the mushrooms and fry them briefly, then remove everything from the pan. Add the rest of the oil to the pan and fry the tomatoes with salt and pepper to season.
Place the mushrooms in an ovenproof dish, pour the bechamel over them and top with the mozzarella slices. Bake in a pre-heated oven at 210C for approx 5-8 minuutes until the cheese melts. Garnish with tomatoes and rosemary and serve.