kattyanneru Time required : 40minutes
- mushroom : 1 pack
- Maitake mushroom : 1 pack
- shimeji mushrooms : 1 pack
- Chicken thigh : 600g
- onion : 1 piece
- salt and pepper : a little
- butter : 50g
- flour : 50g
- milk : 500ml
- (A) Consomme : 1/2 tbsp
- (A) salt : 適量
- (A) Black pepper : 適量
- チーズ : 適量
- 粉チーズ : お好みで
Cut the onion into thin slices.
Cut the mushrooms in half, and loosen the maitake mushrooms and shimeji mushrooms with your hands.
Cut the chicken thigh into small pieces without removing the skin.
Put only 10g of butter in a frying pan and fry the chicken thighs over medium heat.
Add the onions and when they soften, add the mushrooms.
make white sauce
Season with salt and pepper, and when the mushrooms are cooked through, add the remaining butter and flour and stir-fry.
Reduce the heat to low and add the milk little by little.
Add (A) and season.
Boil and thicken until it reaches the desired hardness.
Bake in a toaster oven
・If you make the sauce and store it in the freezer, you can eat it just by baking it with cheese after thawing naturally, so it is recommended to make it ahead of time.
・If the mushrooms are dirty, wipe them off with kitchen paper without washing.
・Sprinkling grated cheese makes it easier to brown.
・The amount in the recipe makes 4 servings, so if it's too much, adjust the amount or freeze it.
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