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Receta Tortini ai Funghi copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
by maria liberati

Tortini ai Funghi copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
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  Italia Italian
  Raciónes: 4

Ingredientes

  • 2 scallions
  • ¾ lb of fresh mushrooms
  • 2 tablespoons of butter
  • Pinch of salt and black pepper
  • Pinch of freshly grated nutmeg
  • 1 large strip of puff pastry or 4 small strips
  • 2 eggs
  • 4 ounces of grated Comte cheese
  • 3 leeks chopped finely
  • 1 tbsp butter
  • 4 small ceramic or glass baking or custard cups should be about 4 inches in diameter.

Direcciones

  1. Peel the scallions and chop finely. Wash carefully the mushrooms, clean and slice thinly.
  2. Place 1 tbsp of butter in a sauté pan and sauté the scallions over medium heat for 5 minutes. Then place in mushrooms and let simmer till all liquid has been absorbed.
  3. Place in a pinch of salt and pepper and let cool.
  4. Butter the baking cups. Place puff pastry in baking cups, cover bottom and sides of cups with pastry. Mix together in a bowl the eggs, pinch of nutmeg, pinch of salt, grated Comte cheese.
  5. Cover bottom of each baking cup (that has already been covered with puff pastry) with mushroom slices. Cover with chopped leeks. Then pour egg/Comte mixture on top.
  6. Cook in oven preheated to 425 degrees for 10 minutes, then for another 10 minutes at 400 degrees. Best served hot.