Summary

Ingredients

• 500 g shrimp (frozen)
• 4 shallot (s)
• 2 cloves garlic)
• 2 medium carrot (s)
• 2 tablespoon olive oil
• 2 cl cognac
• 0.25 liter ¼ wine, white, dry
• 1 tablespoon tomato paste
• salt
• Pepper from the grinder
• 1 bunch parsley
• 500 g oyster mushrooms
• 1 tablespoon butter
• Béchamel :
• 40 g butter
• 40 grams flour
• 0.25 liter ¼ milk
• 250 g cream
• 60 g parmesan, freshly rated

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Instructions

1. Thaw the shrimp. Peel and finely dice shallots and garlic cloves. Clean, peel and cut the carrots into small cubes.
2. Heat oil in a large pan. Steam the shallots, garlic and carrots over a low heat for about 10 minutes; Stir occasionally. Add the cognac and let it evaporate. Pour in the white wine and stir in the tomato paste. Let the vegetables simmer until about half of the liquid has boiled away. Season with salt and pepper vigorously.
3. Drain the shrimp well in a colander. Wash the parsley, pluck from the stems and finely chop. Mix with the shrimp into the vegetables. Then pour everything into a flat, greased casserole dish or portion molds.
4. Clean the oyster mushrooms, cut into strips about 1 cm wide. Heat the butter in the pan, fry the mushrooms vigorously. They should turn a nice golden brown. Then distribute on the shrimp and vegetables.
5. For the bechamel sauce, heat the butter in a saucepan, add the flour and sweat while stirring without it turning any color. Then pour in the milk and cream and bring to the boil, stirring constantly. Then simmer on low heat for about 10 minutes.
6. Pour the bechamel sauce over the mushrooms and sprinkle with the grated Parmesan.
7. Put the tin (or molds) on the middle rack in the cold oven. Baked at 250 degrees for 25 minutes.
8. Serve with fresh baguette.