Monday, March 22, 2010

A Passion for Mushroom..

How many different ways to prepare them, today we have  a little bit more time so we can cook a  longer recipe    but so tasty   and fancy to serve !

Sformatini di Funghi
100g grated Parmigiano
200g mushrooms
garlic                                                                                                                                                                                                        parsley
 5-6 eggs (400g)
Salt, pepper
For the bechamel sauce:
50g butter
40g flour,
½ l milk
  • Prepare the bechamel sauce, blend in the cheese and the pepper and leave to cool. 
  • Chop the mushrooms and cook them in oil with garlic and parsley. 

  • Remove the cooking liquid and add the mushrooms to the bechamel. 

  • Add the 5 egg yolks, one at a time, and the salt. 
  • Gradually add the stiffly-whisked egg whites.
  • Pour the mixture into small moulds and place in the oven at 180°C for 15 minutes
  • Then increase the temperature to 210°C and cook for another 10 minutes
  • Serve while still hot

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