Classic mushroom jelly in the oven

2 servings
1 hour 20 min

Prepare all the necessary products. How to choose champignons? Buy fresh mushrooms, snow-white without stains or damage, medium size. Do not take mushrooms with the smell of rot and slippery to the touch.

Rinse the champignons thoroughly from dirt under running water. Place on a tea towel to soak up the excess liquid. It is important to dry mushrooms well, otherwise they will become watery after being drenched. Cut out the spoiled spots, if any. Cut the champignons into thin plates. Do I need to clean champignons? Wash the small mushrooms well enough, it is better to clean the larger ones by removing the films from the hats. Also cut the darkened sections on the legs.

Grate hard cheese on a coarse grater. Take a delicious variety of cheese type & quot; Russian & quot;, which will melt well in the oven.

Pour high-steaming vegetable oil into the pan. Warm up well. How to check if the oil has warmed up enough? Lower the wooden shoulder blade into it, if bubbles have gathered around it, then the oil has reached the desired temperature and you can send mushrooms into it. Fry them with constant stirring for about 5-7 minutes over a medium heat until all the resulting liquid has evaporated. Turn off the heat. Cool down.

Prepare all the ingredients you need for the sauce. Take butter at least 73% fat. The taste of the dish will largely depend on the quality of the products used.

In a small frying pan, melt the butter over minimal heat. It is good to use melted butter. It will taste better with him.

Pour in the wheat flour and stir diligently.

Pour in the milk, but not all at once, but in parts. Stir the mixture quickly each time to avoid the formation of flour lumps. Milk can be replaced with cream or sour cream of any fat content. But remember, the calorie content of the future dish will depend on the fat percentage of the product you use.

Bring the sauce to the boil and remove from the heat. Sprinkle in nutmeg, salt and pepper. Stir the mixture.

Transfer the fried mushrooms to a separate container. Add 1 tablespoon of grated cheese. Stir. Spread the mushroom mass over the cockerels, not reaching the edges of the dishes by 2-3 cm. Leave room for sauce and cheese.

Pour over the beschamel sauce to cover the champignons completely. Top with the remaining cheese.

Preheat the oven to 180 degrees. Bake the jelly for about 20 minutes until golden cheese crust forms. Since ovens bake differently for everyone, the temperature and cooking time may differ from those indicated in the recipe. Serve the dish hot straight in the cockerels. Sprinkle with crushed greens (dill, parsley) before serving, if you like. Serve with fresh vegetables.