This gratin at the time of pork tenderloin

Material :

Pork tenderloin 200g
Salt A little
Pepper A little
Flour Tablespoon 1
Butter Tablespoon 1
This Shimeji mushroom One pack
Parsley One branch
A Tomato sauce 100g white wine Tablespoon 1
Sliced cheese 100g


■1

Meat is cut in 1cm thickness, waves [ salt and ], and sprinkles flour. It burns by butter.

■2

Dividing a Shimeji mushroom into a small fringe, A unites.

■3

A heat-resistant plate is covered with 1/3 quantity of A, and meat and a Shimeji mushroom are put on it. The remaining A and cheese are covered.

■4

It bakes in 200-degree C oven for about 15 minutes, and parsley is decorated.


It is a season of a mushroom in autumn.
In Japan, mushrooms are popular foods.

A mushroom is abundant in dietary fibers, and since it is low calorie content, its mushroom is popular in Japan as a healthy side or diet food.

Therefore, in the supermarket in Japan, the kind of mushroom exists abundantly.

If autumn comes, a savory high-class mushroom will be sold.
The mushroom is called matsutake and is a high-class mushroom.
It is a mushroom which cannot be eaten easily even in Japan.

There are some persons who steal matsutake in Japan.

The farmhouse which is growing matsutake makes secret the forest in which matsutake has grown.
The forest is the same as a treasure mountain.

This time, the mushroom made gratin using congenial pork.

Pork is congenial and its taste ingredient of a mushroom suits also to tomato sauce well.

Since depth comes out clever in such combination, cooking is interesting!