Kokot with mushrooms in old Russian

1. Clean the porcini mushrooms from dirt and rinse well. Cut off the hard stems from the oyster mushrooms. Cut porcini mushrooms, oyster mushrooms and champignons into 3-4 mm slices.

2. Rinse the leeks well and cut them into rings or strips.

3. Grate the cheese on a fine grater and mix with breadcrumbs.

4. To make the sauce, melt the butter in a saucepan over low heat. Add flour and mix well so that there are no lumps. Pass for another half a minute, then pour in the milk in a thin stream, stirring constantly. Increase the heat, bring the sauce to a boil and simmer for another 2-3 minutes until the sauce thickens.

5. Remove sauce from heat, add salt and pepper and grated nutmeg.

6. Heat vegetable oil in a frying pan along with thyme leaves. Then sauté the leek mushrooms in batches until golden brown (4-5 minutes per serving).

7. Mix all the fried ingredients, arrange them in cocotte bowls. Pour milk sauce, sprinkle with breadcrumbs and cheese, put in an oven preheated to 190 ° C and bake for 17-20 minutes until golden brown.

8. Serve cocotte warm, garnished with watercress.