Seafood And Mushroom Casserole

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- Seafood
Cuisine: Italian
Difficulty: Easy

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Prep Time

15 Mins
Cook Time

20 Mins
Serving

4
View

1 904

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.