Teriyaki Oyster Mushrooms au Gratin

Preparation

Trim the mushrooms, slice them in half lengthways and brush Teriyaki Marinade on the cut surfaces. Then leave them to rest for approx. 15 minutes. Wash the tomatoes. To make the Béchamel sauce melt the butter in a pan, add the flour and continue cooking briefly, then add the milk and bring to the boil, stirring constantly. Season the sauce with salt and pepper then remove from the heat and set aside.

Heat 2 tbsp. oil in a pan. Fry the rosemary, add the mushrooms and fry them briefly, then remove everything from the pan. Add the rest of oil to the pan and fry the tomatoes with salt and pepper seasoning. 

Place the mushrooms in a soufflé dish, pour the Béchamel sauce over them and top with the Mozzarella slices. Bake in a pre-heated oven at 210 °C (convection: 190 °C) for approx. 5-8 minutes until the cheese melts. Garnish with tomatoes and rosemary and serve.