Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce
"Brussels sprouts and mushrooms smothered in a rich Cheddar and Parmesan Mornay sauce with Dijon mustard and baked into a rich and delicious gratin..."
INGREDIENTS
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1/3 cup sun-dried tomatoes
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2 lbs (900 g) Brussels sprouts, stemmed and halved
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olive oil
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juice from 1 lemon (3 tablespoons)
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1 small onion or large shallot, finely chopped
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1 jalapeño, seeded and finely chopped
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10 button mushrooms, sliced
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3 tablespoons butter
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3 tablespoons all-purpose flour
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1 1/2 cups coconut milk
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1/2 cup milk
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1/3 cup Greek yogurt
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3 tablespoons Dijon mustard
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1 cup fresh grated Parmesan cheese
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1 1/2 cup grate extra old Cheddar cheese
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1/2 cup cornmeal or breadcrumbs
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sea salt to taste
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fresh cracked black pepper to taste
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