|4||Shortcrust pastry tartlet cases; available in shops.|
|2 tablespoons||Groundnut oil.|
|150 grams||Grated cheese; (Gruyere).|
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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