Double Cheese Gratin with King Oyster Mushrooms and Japanese Leek

• 2 packs King oyster mushrooms
• 1 Japanese leek
• 3 slice Bacon
• 30 grams Short pasta (macaroni, penne, etc.)
• 400 ml Milk
• 3 tbsp Flour
• 3 tbsp Butter (or margarine)
• 1 Pizza cheese
• 1 1/2 cube Consomme cube (crushed)
• 2 tsp Grated cheese
• 1 Pepper

1. Chop the king oyster mushrooms into thin strips, and bacon in 1 cm wide strips.
2. Slice the leek thinly.
3. Boil the pasta according to instructions on the package.
4. Heat butter in a pot (or a frying pan).
5. Add bacon.
6. After the bacon gives out some oil, add the leek and stir-fry over medium heat.
7. Add the mushrooms and continue to fry until soft.
8. When the mushrooms are soft, turn the heat off.
9. Add flour and stir until the flouriness is gone (about 30 seconds).
10. Add milk and mix thoroughly.
11. Turn the heat back on and simmer over medium heat until thick.
12. Add the A ingredients to finish the white sauce.
13. Combine 1 ladle of white sauce, prepared in Step 4, with the cooked pasta.
14. Transfer the ingredients from Step 5 into a gratin dish.
15. Pour over the rest of the sauce and top with heaps of pizza cheese.
16. Bake in 250C preheated oven until browned on top (about 15 minutes).

mushrooms, bacon, short pasta, milk, flour, butter, cheese, cheese, pepper

Taken from cookpad.com/us/recipes/171494-double-cheese-gratin-with-king-oyster-mushrooms-and-japanese-leek (may not work)