Ingredients for 4 people:
500 gr. cultivated mushrooms
1 clove of garlic
1 cup vegetable béchamel
some sprigs parsley
1/2 glass dry white wine
extra-virgin olive oil
salt and pepper
crushed red pepper
Prepare béchamel mixing extra-virgin olive oil, wheat flour of the 1st type, clear broth, thyme and salt. Boil and peel the potatoes, then mash them with a potato masher.
Clean and wash the mushrooms under running water, then dry and mince them. Warm some oil in a frying pan, add the mushrooms and let them cook for some minutes, then adjust salt and hot pepper to taste, and pour on them ½ glass dry white wine. Let them cook for about 5 minutes over high flame, stirring with a wooden spoon.
Then mix mushrooms with the mash tun potato, minced parsley, egg yolks, whipped egg whites and vegetable béchamel. Stir gently. Put the mixture inside an oven-proof dish, then bake it at medium temperature for about 40 minutes.
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