French-Style Baguette with Beef, Asparagus, and Mushrooms

Name: French-Style Baguette with Beef, Asparagus, and Mushrooms
Ingredients: For the roasted mushrooms; 250 grams of shimeji mushrooms, unwashed; Gently tear them apart into smaller pieces without chopping them finely; 1 tablespoon of dried chili pepper or finger-shaped chili flakes; Lemon juice from 1 lemon; 3 cloves of garlic, finely minced; Extra virgin olive oil; 50 grams of butter, preferably Aviacao brand from a can, with salt; Maritime or flower salt; Freshly ground black pepper; A sprig of thyme; 200 ml of fresh cream (optional); Assembly; 1 baguette with a crunchy crust, about 60 cm or 4 individual servings; 30 thin slices of beef; 1 pot of 200 grams of ricotta cheese from Bologna; Extra virgin olive oil; Fresh parsley and scallions; Black pepper; Maritime or Himalayan crystal salt; 1 bunch of imported asparagus (if unavailable, substitute with domestic); Cooked in water and salt, then chilled; Slices of Grana Padano cheese

1
For the roasted mushrooms
2
250 grams of shimeji mushrooms, unwashed
3
Gently tear them apart into smaller pieces without chopping them finely
4
1 tablespoon of dried chili pepper or finger-shaped chili flakes
5
Lemon juice from 1 lemon
6
3 cloves of garlic, finely minced
7
Extra virgin olive oil
8
50 grams of butter, preferably Aviacao brand from a can, with salt
9
Maritime or flower salt
10
Freshly ground black pepper
11
A sprig of thyme
12
200 ml of fresh cream (optional)
13
Assembly
14
1 baguette with a crunchy crust, about 60 cm or 4 individual servings
15
30 thin slices of beef
16
1 pot of 200 grams of ricotta cheese from Bologna
17
Extra virgin olive oil
18
Fresh parsley and scallions
19
Black pepper
20
Maritime or Himalayan crystal salt
21
1 bunch of imported asparagus (if unavailable, substitute with domestic)
22
Cooked in water and salt, then chilled
23
Slices of Grana Padano cheese

Ingredients

1
For the roasted mushrooms
2
250 grams of shimeji mushrooms, unwashed
3
Gently tear them apart into smaller pieces without chopping them finely
4
1 tablespoon of dried chili pepper or finger-shaped chili flakes
5
Lemon juice from 1 lemon
6
3 cloves of garlic, finely minced
7
Extra virgin olive oil
8
50 grams of butter, preferably Aviacao brand from a can, with salt
9
Maritime or flower salt
10
Freshly ground black pepper
11
A sprig of thyme
12
200 ml of fresh cream (optional)
13
Assembly
14
1 baguette with a crunchy crust, about 60 cm or 4 individual servings
15
30 thin slices of beef
16
1 pot of 200 grams of ricotta cheese from Bologna
17
Extra virgin olive oil
18
Fresh parsley and scallions
19
Black pepper
20
Maritime or Himalayan crystal salt
21
1 bunch of imported asparagus (if unavailable, substitute with domestic)
22
Cooked in water and salt, then chilled
23
Slices of Grana Padano cheese

Directions

1
The first step is to roast the mushrooms
2
Preheat the oven to 185°C
3
Chop the thyme and garlic with salt and olive oil, add the chili pepper and lemon juice, and mix it with the mushrooms
4
Place them in a hot oven for 10 minutes, arranged on an oiled baking sheet with butter
5
If desired, reduce the cream by cooking it slightly and then combine it with the roasted mushrooms
6
While the mushrooms roast, start assembling the sandwich
7
Cut the baguette in half lengthwise
8
Season the ricotta cheese from Bologna with salt, olive oil, black pepper, parsley, and scallions
9
Spread it (not too thick to avoid crushing the bread's interior) on both halves of the baguette
10
Next, add the beef slices and, on top of them, place the whole asparagus spears cooked al dente
11
The next layer is the roasted shimeji mushrooms (whether mixed with reduced cream or not), which should still be warm when assembled
12
Finish with thin slices of Grana Padano cheese and serve immediately.