French meat with potatoes and oyster mushrooms
Cooking time90 min
Incredibly tender and tasty dish!Definitely try to cook.
Pork wash, drain off water, cut in slices and beat. Each layer of the meat should be of a size that is easy to put on the plate in finished form. Potatoes peel and cut into equal thin slices. Mushrooms, if they are frozen, in a pan to evaporate moisture. It is best to take fresh mushrooms, but not necessarily flavorful. Do not use mushrooms. They crunch well but the mushroom taste give a little. Onion cut into half rings and lightly fry in vegetable oil. To prepare the Bechamel sauce. In a pan melt the butter, add the flour and stir with a spoon to fry it to obtain a nutty flavor and Golden color. Pour the cream or milk at room temperature. The resulting lumps crush with a whisk directly in the pan. Bring the sauce to a boil and, if necessary, to dilute the cream to the desired consistency. The sauce should have the consistency of liquid sour cream. On a baking sheet with high sides, greased with oil, put the plastic meat, onions, potatoes, mushrooms and pour sauce or cream. Liquid should be enough to almost cover the casserole. Don't forget to salt and pepper all the ingredients. Put in the oven, preheated to 200°C until then, until the potatoes will be almost ready. Cooking time depends on the thickness of the plates of potatoes. While the dish is prepared, it is necessary to grate cheese on a coarse grater. Remove the baking pan, cover top with cheese and again put into the oven for 20-25 minutes until obtaining a crispy, crunchy crust.