Homemade Recipe: Tasty Autumnal Doria with Salmon and Mushrooms

Autumnal Doria with Salmon and Mushrooms. Great recipe for Autumnal Doria with Salmon and Mushrooms. I like doria dishes and I wanted to make some autumnal doria using salmon and mushrooms. This thick béchamel sauce doesn't have the strong milk smell which I dislike.

Some of you may not had heard of Doria before. Doria is a Japanese rice gratin dish with various ingredients on top. Heat butter in skillet and add mushrooms and green onions. You can cook Autumnal Doria with Salmon and Mushrooms using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Autumnal Doria with Salmon and Mushrooms

1. Prepare of Béchamel (white) sauce.
2. Prepare 400 ml of Milk.
3. It's 40 grams of Butter.
4. You need 2 tbsp of Weak flour (Cake flour).
5. It's 1 of Consomme cube.
6. You need 1 of to tatste Pepper.
7. Prepare 1 tsp of Salt ( or chicken stock powder).
8. You need 1 of Salmon fillet.
9. You need 1 of Mushrooms (shiitake or shimeji mushrooms).
10. Prepare 1/2 of Onion.
11. Prepare 1 of Hot cooked white rice.
12. Prepare 1 of Shredded cheese.
13. Prepare 1 of Cheese powder, panko and/or parsley.

Saute over medium heat until mushrooms are tender. Stir in flour, parsley and salt. Add milk and bring to a boil. Cook and stir until thick, then add wine or water and lemon juice.

Autumnal Doria with Salmon and Mushrooms instructions

1. Pre-heat the oven to 390°F/200°C. Skin the salmon fillet, sprinkle salt lightly on both sides and let it sit while you make the sauce..
2. Melt the butter in a sauce pan and add the flour. You don't need to sift. Whisk with a balloon whisk, and after the flour is mixed well, add milk..
3. After whisking for a while, the sauce will thicken a little. Continue to whisk, ensuring that the bottom of the pan doesn't get burned. Turn off the heat after the sauce thickens to your liking..
4. Pat the salmon dry with a paper towel and cut it into bite-size pieces (removing bones that you find). Slice the onion and cut the mushrooms..
5. Heat oil in a pan, fry the onion, then add the mushrooms and continue frying. When the onions are translucent and the mushrooms are cooked through, push the mixture to one side of the pan. Place the salmon in the pan and fry both sides. Do not mix the salmon with the mushrooms and onions..
6. Take out the salmon and set it aside. Add the fried onion and mushrooms to the béchamel sauce and mix well..
7. Fill oven-safe dishes about halfway with rice, then pour the béchamel sauce over the rice. Place the salmon on top..
8. Scatter shredded cheese over the salmon, then sprinkle with cheese powder, panko and parsley as desired..
9. Put in the oven which has been pre-heated to 390-445°F/200-230℃ and bake until the cheese is melted and nicely browned..
10. I used the salmon skins to make a salad...

The mushrooms are now grown in the US. If you're lucky, you might be able to find locally grown fresh Matsutake mushroom at your nearby Japanese supermarkets. More Japanese recipes to celebrate the fall season. Bring the taste of Japanese autumn to your family table with more fall recipes here! Here is how to make Japanese Mixed Rice with Salmon and Mushrooms.