Au gratin with mushrooms, broccoli flowers , bacon and sauce

 Ingredients 

1 pound fresh broccoli pompon

½ pound of various mushrooms

1 large onion, grated

1 wineglass white wine

6 slices bacon, chopped

1 cup of brown oil

Salt and pepper

For the sauce

3 tablespoon fresh butter

4 tablespoon flour

1 ½ water glass full of fresh milk

1 pinch of nutmeg

1 egg

Two tea cup finely grated cheese

 

In a large pot of boiling salted water for 10 minutes blanch the pompon of broccoli  Then place in in a colander to drain. 

Wipe the mushrooms with a damp towel and finely chop.

In a deep pan add the olive oil and heat well. Add the grated onion and chopped bacon. Sauté for 2-3 minutes. Pour the mushrooms and cook, stirring now and then.

Add the white wine, bring to a boil and cook over medium heat until the sauce is absorbed throughout the pan.

Take a medium deep pan of your oven, put through the pompon of broccoli, pressing lightly to sit among them pour the cooked mushrooms emptying the entire contents of the pan between broccoli, let the pan aside and prepare the sauce.

In a saucepan, heat thoroughly fresh butter and add flour, cook for 2-3 minutes until browned and add the fresh milk. Stir until a thick cream.

Stir in the nutmeg, crush an egg and stir quickly to be absorbed and then add the cheese.

Pour the sauce pan with the brokolakia and bake at 180 degrees for 45-60 minutes until a golden crust on top.

Serve warm on the table.