Mushroom Sauté with Béchamel

Ingredients

• •4–5 medium potatoes
• •1 cup boiled peas
• •1 medium onion
• •2 cubed tomatoes
• •2 cloves garlic
• •1 red pepper
• •4–5 long green peppers
• •1/2 kg mushrooms
• •1 tbsp soy sauce
• •Salt
• •1/2 cup grated kashar cheese
• •Black pepper
• •Pepper flakes
• •Béchamel sauce:
• •2 cups milk
• •2 tbsp flour
• •1/2 cup oil
• •1 egg

Preparation

1. 1

   Cube the potatoes, sprinkle black pepper and fry in a pan until golden.

2. 2

   Separately, sauté the onion in oil. Then add the chopped peppers. Add the crosswise-cut mushrooms kept in lemon water too. After sautéing a bit, add the tomatoes, soy sauce and spices. Transfer this mixture to a glass baking dish, add the potatoes and peas.

3. 3

   For the béchamel sauce, toast the flour in the oil. Slowly add the milk. Finally crack in the egg. Pour over the mixture in the dish and grate kashar cheese on top. Bake in a 200°C oven for 25 minutes. Enjoy!