Mozzarella-mushroom casserole By Hans Välimäki


4 tomatoes
2 buffalo mozzarella
1/2 baguette
1–2 onions
200 g mixed mushrooms
salt, pepper
fresh basil leaves

Slice the tomatoes and mozzarella. Fry the mushrooms and onions on a pan. Cut the baguette into thin slices and set the slices into a casserole so they overlap with the mozzarella slices. Place the fried mushrooms on top of the mozzarella and tomatoes. Pour Mornay sauce (recipe below) into the casserole and gratinate in the oven at 225 C until nice and brown. Sprinkle good olive oil and grind some black pepper on top, decorate with fresh basil leaves. Serve immediately.

Mornay sauce (cheese sauce)
1 small onion
50 g butter
1–2 tbsp wheat flour
2 dl milk
1 dl grated gruyère or emmental cheese
1 egg yolk
nutmeg, salt, pepper

Simmer the onion in the butter, but don’t sear. Add flour. Ripen the flour but keep from searing. Add hot milk bit by bit while stirring continously. Cook from 10 minutes. Add grated cheese and stir. To finish, add the egg yolk and season to taste.

Pekka Koivisto