Recipe Mushroom savory pie by of 12-10-2012 [Updated on 24-02-2014]
This savory mushroom pie was one of my favorites, prepared with all the waste ingredients of other recipes, asiago from pumpkin risotto, brie from bundles with pears and walnuts, and raw ham from rolls, it was devoured in no time you say;) Know that mushrooms are the new catchphrase and next week they will be the protagonists of the recipes that I will publish on the blog so, get ready! Today it is raining heavily here in Naples and it really seems that the sad winter has arrived, luckily it is Friday and I can already anticipate a home weekend made of cuddling under the covers, watching cartoons and eating warm cookies from the oven ... oh yes , because tomorrow I start again with the ritual of Saturday afternoon cookies, maybe something suitable for Elisa too;) Kisses to everyone and good day, I get to work trying to survive this day without the bad mood of rain assailing me, sigh !
How to make a mushroom pie
Clean the champignon mushrooms with a damp cloth, remove the stem, and cut them into slices
Fry a clove of garlic in a large pan, add the mushrooms, add salt and cook over medium heat for about 15 minutes
Put the mushrooms aside in a bowl with the strips of raw ham
Roll out the puff pastry roll and line a greased baking sheet with it, pour a layer of béchamel over the base
Cover with the sautéed mushrooms and raw ham
Cut the cheeses into cubes and arrange them on the entire surface of the rustic, then cut out the excess sheet and with it form strips on the savory pie.
Brush with a little milk and bake at 190 ° in a preheated oven
Bake the savory pie for about 30 minutes, then remove it from the oven and let it cool.
Slice the savory mushroom pie and serve;)