Seafood And Mushroom Casserole

Cut off the earthy stems of the mushrooms, wash them and slice them. Sauté them for 5 minutes over high heat with 20 g of hot butter.

Thaw the seafood for 4 to 5 minutes in a frying pan over moderate heat, without fat. Drain them.

In a saucepan, melt the remaining butter, add the flour and stir for 1 min. Mix with the milk and thicken for 5 minutes over low heat without stopping to stir. Add the wine, cream, two pinches of grated nutmeg, salt and pepper and simmer for 2 minutes.

Mix the sauce with the seafood and divide it among the cassolettes. Allow to cool and set aside in the refrigerator.

At the time of the meal, take the casserole out of the refrigerator and preheat your oven on (210°C). Put the casserole in the oven and let them warm up. Serve golden and very hot.