Food, recipes and more

By Chef Chandan Prajapati

Baked Mushroom and Corn


Milk - 500 ml

Butter - 50 gm + 50 gm

Refined flour - 50 gm

Cheddar cheese grated - 4 tbsp

Parmesan cheese grated - 1 tbsp

Mushroom - 100 gm cut into quarters

American corn partially boiled - 100 gm

Salt to taste

Black pepper powder - a pinch

Nutmeg powder - 1 pinch

Basil shredded - few leaves 

Oregano dried - 1/2 tsp


First step is to make a white sauce. Heat a deep pan. Melt the butter and add flour. On a very low heat whisk for a while till the mixture is thick. Pour the cold milk. Bring to a boil while whisking constantly. Once the sauce is thick strain the sauce and keep aside.

Heat another clean pan and melt butter. Add cut mushroom and corn and saute for a minute. Add the white sauce and cook for a 2 minutes on slow flame. . Add salt, pepper, oregano, basil and grated parmesan cheese. Add little milk if the sauce is too thick. Remove from the heat. Spoon out the mixture and pour in a baking dish and top with the grated cheddar cheese. Gratinate under the salalmander till light brown and serve hot


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