Berenjenas rellenas con champiñones y bechamel

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Berenjenas rellenas con champiñones y bechamel. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Berenjenas rellenas con champiñones y bechamel, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Berenjenas rellenas con champiñones y bechamel delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Berenjenas rellenas con champiñones y bechamel is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Berenjenas rellenas con champiñones y bechamel using 10 ingredients and 6 steps. Here is how you can achieve it.

Esta receta, me ha llamado la atención, la he sacado de un libro de cocina que tengo por casa, la he hecho y está muy buena, así que la comparto.

Ingredients and spices that need to be Prepare to make Berenjenas rellenas con champiñones y bechamel:

1. 4 berenjenas
2. 30 gr mantequilla
3. 200 gr champiñones
4. 1 cebolla mediana
5. 1 cucharada sopera colmada de harina
6. 250 ml leche
7. 1 bolsa queso rallado para gratinar
8. Zumo de un limón
9. 1 yema de huevo
10. Sal

Instructions to make to make Berenjenas rellenas con champiñones y bechamel

1. Preparamos las berenjenas. Se cortan a lo largo con la piel. Se les quita carne del centro que picamos en cuadraditos. Salamos tanto las berenjenas como la carne. Reservamos para que vayan soltando su agua.
2. Picamos los champiñones los ponemos en un cazo con la mitad más o menos de la mantequilla, unas gotas de limón y sal. Dejamos cocer a fuego lento hasta que se consuma el agua que suelta.
3. Se ponen las medias berenjenas boca arriba, con un chorrito de aceite cada una, en la fuente del horno y se meten a fuego medio hasta que cojan colorcito.
4. En una sartén amplia se pone el resto de la mantequilla con un pelín de aceite a calentar. Se echa la cebolla y cuando se ponga transparente se añaden los cuadraditos de berenjena. Se rehogan bien moviendo con una cuchara de madera. Cuando estén echamos el champiñón reservado, espolvoreamos la harina y poco a poco vamos incorporando la leche fría y dejamos que cueza a fuego lento hasta que quede formada la bechamel.
5. En un tazón batimos la yema de huevo y añadimos el resto del zumo de limón y una cucharadita de bechamel para que no cuaje. Mezclamos e incorporamos a la sartén
6. Se revuelve todo junto y rellenamos las medias berenjenas. Espolvoreamos con el queso rallado y las volvemos a meter en el horno hasta que estén gratinadas.

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