Mushroom and Mushroom Recipe with Béchamel
Ingredients of the Mushroom Strudel recipe:
- 18 mushrooms
- 3 eggs
- 100 g flour
- 50 g grated cheese
- a nut of butter
- 80 ml of milk
- olive oil
- For the bechamel:
- 2 scallions
- 2 cloves of garlic
- 5 tablespoons of cream
- 1 tablespoon flour
- 1 glass of white wine
Preparation of the mushroom strudel recipe:
Remove the trunk of the mushrooms, clean them in a bowl with water. Dry them, cut them into slices, salt and pepper and skip them in a pan with a drizzle of oil. Strain and reserve the mushrooms and caldito.
For the wafers, put the eggs, the flour, the milk, a little grated nutmeg, a pinch of salt and pepper in a whisk. Crush everything with the blender and let the cream rest in the refrigerator. Dip a little melted butter on the base of a non-stick pan (melt it in the microwave for a few minutes). Cover the base of the pan with the cream and over medium heat cook the wafers until they curdle and brown on both sides. Reservation.
For the bechamel, chop the scallions, garlic and crush them in a pan with a splash of oil. Add the flour and mix well. Pour the white wine, the liquid cream and the reserved caldito of the mushrooms. Crush with the mixer and reserve.
Place a few mushrooms and some grated cheese on a wafer. Cover with another wafer and repeat the operation to make the strudel. Napa the strudel with the béchamel, add some grated cheese and gratin in the oven for 4 minutes. Remove from the oven and serve the strudel.
The mushroom has a lot of water, 90% water. Rich in protein and with few calories.