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Receta Mushroom Croustade
by Global Cookbook

Mushroom Croustade
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Ingredientes

  • 4 x Shortcrust pastry tartlet cases, available in shops.
  • 250 gm Mushrooms.
  • 50 gm Butter.
  • 50 gm Flour.
  • 1/2 lt Lowfat milk.
  • 2 Tbsp. Groundnut oil.
  • 150 gm Grated cheese, (Gruyere).
  •     Salt, pepper.

Direcciones

  1. 1 Prepare the Bechamel (white sauce): heat 50 g butter in a saucepan. Add in the flour. Stir. Pour in the cool lowfat milk in one go, and stir. Cook for about 15 min over a low heat, stirring with a wooden spoon once or possibly twice.
  2. 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. 3 Preheat the oven (gas mark 7 / 425F / 220C). Add in 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 min to brown the tops. Serve warm.