For the crostata
100g of fresh shimeji mushrooms
100g of fresh shitake mushrooms
50g of dried porcini mushrooms
50g of dried Chilean mushrooms
100g of button mushrooms
50g of grated Parmesan cheese
4 slices of bread (about 1cm thick)
2 cloves of garlic, minced
Salt and black pepper
For the bechamel cream
350ml of hot milk
35g of all-purpose flour
35g of butter
Salt, black pepper, and nutmeg
For the crostata
100g of fresh shimeji mushrooms
100g of fresh shitake mushrooms
50g of dried porcini mushrooms
50g of dried Chilean mushrooms
100g of button mushrooms
50g of grated Parmesan cheese
4 slices of bread (about 1cm thick)
2 cloves of garlic, minced
Salt and black pepper
For the bechamel cream
350ml of hot milk
35g of all-purpose flour
35g of butter
Salt, black pepper, and nutmeg
1st step - In a pan, melt the butter over low heat
Add the flour and cook for 3 minutes
2nd step - Add the milk, salt, black pepper, nutmeg, and stir until a smooth bechamel cream forms
3rd step - Stir the bechamel cream until it's smooth and creamy
Toast the bread slices and spread garlic on them
4th step - Rehydrate the dried porcini and Chilean mushrooms and rinse them several times
Slice the other mushrooms into strips
5th step - Sauté the mushrooms (the rehydrated ones should be well drained) in oil with minced garlic
Season with salt and black pepper
Place the mushrooms on top of the toasted bread slices, cover with the bechamel cream, and sprinkle Parmesan cheese on top
Bake until golden brown and serve with salad and a drizzle of olive oil.
