Stir fry the shrimp, onion, and shimeji mushrooms in butter. Stir fry well, but be careful not to burn the onions.
Add white wine and simmer to reduce. Sprinkle in cake flour and add cold milk to dilute. Start with adding a large amount.
Add the bay leaf and nutmeg. Mix well during boiling to prevent lumps. Now add the milk a little bit at a time.
When it gets to the consistency you like, bring to a boil to reduce the stickiness of the flour. Add salt and pepper.
Pour into gratin dishes, top with cheese, and brown in the oven.
Story Behind this Recipe
It's a lot of trouble to make white sauce for gratin dishes! But if you make it in a frying pan along with the other ingredients, it's easy ♪
- Basic bechamel (white) sauce is made with flour, butter and milk in a 1:1:10 ratio. Change the amount of milk depending on what you're making. - If using a non-stick pan, the gratin won't burn and will come off the pan easily with a rubber spatula. I really recommend using one! - Adding milk before the mixture starts boiling will cause lumps.