Servings:
4
Prep time:
40
Cooking time:
40
INGREDIENTS
- - 3 discs pane carasau
- - 400 g button mushrooms
- - 20 g of dried mushrooms
- - 40 g grated Parmesan cheese
- - 30 g of wheat flour
- - 1 leek
- - 350 ml vegetable stock
- - 50 ml of dry white wine
- - 0.50 lemon
- - 1 tablespoon chopped parsley
- - 4 tablespoons oil
- - Salt
- - pepper
- - nutmeg
INSTRUCTIONS
- Slice the fresh mushrooms and blanch in salted water acidulated with lemon juice for 2 minutes, then drain. Soak the dried mushrooms. When soft, strain the soaking water and store.
- Withered the trimmed and finely sliced leek in a pan with the oil. Add the fresh mushrooms, cover and cook over medium heat for 10 minutes, then add the softened mushrooms. Turn up the heat, pour in the wine and pour in the flour (help with a sieve). Gradually add the mushroom soaking water and the filtered broth until it’s creamy smooth.
- Remove from the heat, add salt if needed, season with pepper, nutmeg and parsley.
- Divide the discs of bread into four parts and boil them for 60 seconds. Then arrange in a baking dish in layers alternating the sauce, then the well drained bread and parmesan, beginning and ending with the mushroom sauce.
- Bake at 200 ° C for about twenty minutes. Serve immediately.
