Sumptous Brunch - Minty Mushroom And Baby Corn Au Gratin

Minty Mushroom And Baby Corn Au Gratin:
Ingredients:
100g baby corns(fresh or tinned-sliced into 1/4" thick pieces), 125g (12-15) small sized mushrooms(fresh or tinned-cut the stem into slices and the top into 2 pieces horizontally), 1 onion finely sliced, 1 tbsp butter.
Minty White Sauce:
2 tbsp butter, 2 tbsp plain flour(maida), 2 cups milk, 1 tsp salt, 1/4 tsp pepper, 1/4 tsp paprika, 2 tsp finely chopped mint leaves.

Method:
Cut baby corns into medium thick slices.For fresh baby corns, boil 2 cups water with 1 tsp salt.Add baby corns and boil for about 2 minutes,after the first boil.Remove corns with a slotted spoon.If you are using tinned baby corns, there is no need to boil them.For fresh mushrooms,add 2 tsp lemon juice and 1 tsp salt to the above water and boil again.Add mushrooms and boil for 2-3 minutes on medium flame.Drain.There is no need to boil tinned mushrooms.Melt 1 tbsp butter in a small pan and add onions and fry till brown.Remove from butter and keep aside.Saute mushrooms in the same pan for 3 minutes in 1/2 tbsp butter till light brown.Remove from pan and keep aside.In the same pan toss baby corns for a minute with 1/2 tsp butter,till brown specs appear.To prepare minty white sauce,melt 2 tbsp butter in the same pan.Add flour and coom on low flame for 1-2 minutes.Remove from fire.Gradually add milk,stirring continuously with a ladle.Add mint leaves.Return to fire.Cook till thick.Add salt and pepper.Remove from fire.To assemble,grease an oven proof dish.Spread some white sauce first then a few onions.Spread baby corns and mushrooms over it.Cover with minty white sauce.Sprinkle some onions.Bake at 200 degree C for 25 minutes ot till light brown.Garnish with a sprig of mint and serve hot.