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1
Rinse the oysters in salted water and drain.
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2
(If you are using frozen oysters you can use them as-is.)
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3
Cut the bacon up.
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4
Boil the spinach briefly, drain and refresh in cold water.
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5
Squeeze out excess water and cut into pieces.
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6
Slice the onion thinly, and loosen the shimeji mushrooms apart.
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7
Spread 1 tablespoon of olive oil in a frying pan, and saute the bacon, then the onions.
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8
Add the shimeji mushrooms and oysters, and saute them too.
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9
Push all the ingredients to one side of the frying pan.
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10
Melt the butter in the open space in the pan over low heat.
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11
Add the flour and mix it with the butter.
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12
Cook the butter-flour mixture well.
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13
Add the spinach and mix the ingredients that were pushed to the side back as you saute everything.
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14
Add the milk and soup stock granules and mix well.
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15
Simmer until the sauce has thickened.
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16
Adjust the seasoning with salt and pepper.
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17
Transfer the contents of the frying pan to a heatproof dish, top with as much cheese as you like, and bake in an oven until the top is browned.
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18
You can make this into a rice gratin!
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19
Put a small amount of rice in a heatproof dish, and pour the Step 6 mixture over it.
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20
Bake as in Step 7.
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21
It tastes rich and delicious too!
