Today we want to add a little innovation to your diet by making a recipe with a new touch: mushrooms au gratin with Ibores cheese. This new recipe is worth it after a taste, one small bite is full of flavor with a nice composition that, although we use traditional ingredients, will bring an original touch to your meal. The recipe will be completely made with typical products of Extremadura. Shall we get started?
Ingredients for the Mushrooms Au Gratin with Ibores Cheese Recipe (for four people):
325 g of Ibores Cheese
300 ml of milk
200 g of Boletus (type of mushrooms)
8 slices of village bread
1 large onion
Gata-Hurdes olive oil
Oregano, pepper and salt
How to Make It:
Preheat the oven to 180ºC while we prepare the recipe.
In a frying pan with a drizzle of oil, add the Julienne onion, cut up and chopped.
When it starts to brown, we will add the mushrooms with salt and a teaspoon of paprika. Sauté.
When this is done, we will take a pan and place four slices of bread on it.
On the bread, we will add part of the sautéed ingredients and cover it with half of the Ibores cheese that we have (about 160 g).
Once we have placed the cheese on top, we will add another layer of bread and repeat the previous step. If you prefer, you can only make a single layer.
Meanwhile, we’ll whisk the eggs together with the milk and the rest of the cheese, including pepper and oregano. When a sauce is created, we add it over the bread as well.
Fill a pot with a few cups of water and place the pan with the bread to be cooked ‘baño María’ (a certain cooking method that slowly heats a dish) for about 40 minutes.
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