Cover: 6
Preparation time: 50
Cooking time: 40
Total time: 90
Time: 1 hour and 30 minutes of rest
Ingredients:
400 g pore mushrooms
300 g flour
175 g butter
150g grated Gruyere
6 dl milk
2 cloves of garlic
breadcrumbs
parsley
nutmeg
extra virgin olive oil, salt
Instructions
Knead quickly into a bowl 150 g of softened butter with 250 g of flour, a pinch of salt and water as needed until the texture appears elastic.
Cover and let rest in the refrigerator for 30 minutes.
Meanwhile, fry in a pan the mushrooms, once washed and sliced, with oil, garlic and parsley.
Remove from heat and let stand.
Prepare white sauce with the remaining flour and the remaining butter, milk, a pinch of nutmeg and a pinch of salt.
Add the grated Gruyere, let it cool and add the mushrooms.
On a lightly floured surface, roll out the dough into a sheet, not too thin, line a well greased cake pan and pour the mushrooms, sprinkling the surface with breadcrumbs. Bake at 180°C for 40 minutes.
Serve warm or cold.
Italian Sparkling Wine -
Prosecco
Azienda Agricola Nardin Walter s.s.
