Serves 4 mushrooms 8 shimeji mushrooms 1 pack fresh shiitake mushrooms 6 enokidake mushrooms 1 pack chicken thigh 100g onion 1/2 Butter - salt - pepper - white sauce (marketed) 1 1/2 cups Minced parsley - bread crumbs -

１Cut each mushrooms in half. Remove the stems from the shiitake mushrooms and slice thinly. Remove the hard tips from the shimeji and enokidake mushrooms and separate the mushrooms into smaller bunches. Cut the enokidake mushrooms in half. ２Cut the chicken into pieces slightly smaller than bite-size. ３Make numerous cuts horizontally and vertically on the onion leaving the core, and mince finely. ４Preheat an oven to 200oC. Thinly coat gratin dishes with butter.

１Melt some butter in a pan, fry the onion, add the chicken and all the mushrooms, and continue frying. Season with salt and pepper. ２Add the white sauce to 1 and mix the entire ingredients. ３Place the mixture into individual gratin dishes and sprinkle with bread crumbs. ４Grill in the oven for approx. 8 minutes.
Sprinkle with minced parsley before serving.