| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 4 |
|
Shortcrust pastry tartlet cases; available in shops. |
| 250 |
g |
Mushrooms. |
| 50 |
g |
Butter. |
| 50 |
g |
Flour. |
| 1/2 |
l |
Milk. |
| 2 |
tb |
Groundnut oil. |
| 150 |
g |
Grated cheese; (Gruyere). |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Prepare the Bechamel (white sauce): melt 50 g butter in a saucepan. Add
the flour. Stir. Pour in the cold milk in one go, and stir. Cook for about
15 minutes over a low heat, stirring with a wooden spoon once or twice.
2 Cut off the sandy ends of the mushroom stalks. Wash them, rubbing the
caps to clean them. Wipe dry and cut in thin slices. Then fry lightly over
a low heat in a little oil.
3 Preheat the oven (gas mark 7 / 425F / 220C). Add half of the grated
cheese to the Bechamel sauce, and stir. Pour a little into each tartlet
case, divide the mushrooms equally between them and put on top of the
Bechamel. Sprinkle the rest of the grated cheese on top. Bake for 5 minutes
to brown the tops. Serve hot.
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