Mushroom croustade

Yield: 4 servings

Measure Ingredient
4 \N Shortcrust pastry tartlet cases; available in shops.
250 grams Mushrooms.
50 grams Butter.
50 grams Flour.
½ litre Milk.
2 tablespoons Groundnut oil.
150 grams Grated cheese; (Gruyere).
\N \N Salt; pepper.

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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