For the bechamel cream
350 ml whole milk, warmed
35 g all-purpose flour
35 g butter
Salt and black pepper to taste
Ground nutmeg at serving time
For the tart
4 slices of baguette, about 1cm thick
1 clove garlic, peeled
100g fresh oyster mushrooms
100g fresh shimeji mushrooms
100 g fresh shiitake mushrooms
50 g dried porcini mushrooms
50 g dried Chilean mushrooms
100 g Parisian mushrooms
2 cloves garlic, minced
50 g grated Parmesan cheese
Olive oil
Salt and black pepper to taste
For the bechamel cream
350 ml whole milk, warmed
35 g all-purpose flour
35 g butter
Salt and black pepper to taste
Ground nutmeg at serving time
For the tart
4 slices of baguette, about 1cm thick
1 clove garlic, peeled
100g fresh oyster mushrooms
100g fresh shimeji mushrooms
100 g fresh shiitake mushrooms
50 g dried porcini mushrooms
50 g dried Chilean mushrooms
100 g Parisian mushrooms
2 cloves garlic, minced
50 g grated Parmesan cheese
Olive oil
Salt and black pepper to taste
Bechamel cream
Melt the butter, mix with flour and cook for 3 minutes
Add warm milk, salt, black pepper, nutmeg, and stir until creamy
Remove and reserve
Tart
Toast the baguette slices and drizzle with a bit of garlic
Rehydrate the porcini mushrooms and rinse them several times
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 tart crust
Top with bechamel cream and sprinkle with Parmesan cheese
Bake until golden brown, then serve with a drizzle of olive oil.
