For the Béchamel
350 ml of fresh whole milk, warmed
35 g of wheat flour
35 g of butter
Salt and black pepper to taste
Ground nutmeg at a pinch
For the tart
4 slices of rustic bread, about 1 cm thick
1 clove of garlic, peeled
100 g of fresh pleurotte mushrooms
100 g of shimeji mushrooms
100 g of shiitake mushrooms
50 g of dried porcini mushrooms
50 g of dried Chilean mushrooms
100 g of Paris mushrooms
2 cloves of garlic, minced
50 g of grated Parmesan cheese
Olive oil
Salt and black pepper to taste
For the Béchamel
350 ml of fresh whole milk, warmed
35 g of wheat flour
35 g of butter
Salt and black pepper to taste
Ground nutmeg at a pinch
For the tart
4 slices of rustic bread, about 1 cm thick
1 clove of garlic, peeled
100 g of fresh pleurotte mushrooms
100 g of shimeji mushrooms
100 g of shiitake mushrooms
50 g of dried porcini mushrooms
50 g of dried Chilean mushrooms
100 g of Paris mushrooms
2 cloves of garlic, minced
50 g of grated Parmesan cheese
Olive oil
Salt and black pepper to taste
For the Béchamel
Melt the butter, mix in the flour and cook for 3 minutes
Add the warm milk, salt, black pepper, nutmeg, and stir until creamy
Remove and reserve
For the tart
Toast the bread slices and brush with garlic
Rehydrate the dried porcini mushrooms and wash them thoroughly
Slice the remaining mushrooms into strips
Sauté the mushrooms in olive oil with minced garlic
Season with salt and black pepper
Place the mushroom mixture on the toasted bread
Top with the creamy Béchamel and sprinkle with Parmesan cheese
Bake until golden brown
Serve with a drizzle of olive oil
