Roux
3 tablespoons of olive oil
2 tablespoons of tomato paste
400 g of fresh mushroom caps
1 clove of garlic
Stuffing
About 1 cup of beef broth
3 tablespoons of olive oil
2 tablespoons of tomato puree
200 g of pork mince
50 g of dried mushroom powder
1 chopped onion
1 clove of garlic
1 chopped carrot
1 chopped salted sausage
Filling
11/2 cups of semolina flour
About 1/4 cup of grated Parmesan cheese
2 tablespoons of butter
1 liter of milk
2 beaten eggs
Sauce
13/4 cups of milk
11/2 (sopa) tablespoons of butter
3 tablespoons of all-purpose flour
200 g of Emmental cheese, 2 beaten eggs
Roux
3 tablespoons of olive oil
2 tablespoons of tomato paste
400 g of fresh mushroom caps
1 clove of garlic
Stuffing
About 1 cup of beef broth
3 tablespoons of olive oil
2 tablespoons of tomato puree
200 g of pork mince
50 g of dried mushroom powder
1 chopped onion
1 clove of garlic
1 chopped carrot
1 chopped salted sausage
Filling
11/2 cups of semolina flour
About 1/4 cup of grated Parmesan cheese
2 tablespoons of butter
1 liter of milk
2 beaten eggs
Sauce
13/4 cups of milk
11/2 (sopa) tablespoons of butter
3 tablespoons of all-purpose flour
200 g of Emmental cheese, 2 beaten eggs
Roux
Chop the garlic and onion
Fry the mushroom caps and garlic in olive oil
Add tomato paste and season with salt to taste. Reserve
Stuffing
Soak the mushroom caps in warm water
Fry the onion, garlic, carrot, and sausage in olive oil
Add meat and let it dry
Combine tomato puree, beef broth, and chopped mushrooms
Season with salt and cook until liquid evaporates
Filling
Heat the milk
Gradually add semolina flour
Cook, stirring for 15 minutes
Remove from heat, add butter, eggs, Parmesan cheese, and salt
Mix and shape into a rectangle of 30 x 45 centimeters
Cut into 18 pieces, stuff them, and close them into balls
Place in a refrigerator over the roux
Preheat oven to high temperature
Sauce
Melt butter and mix with flour
Remove from heat and gradually add milk
Add beaten eggs and chopped cheese, thickening as needed
Cover the stuffed mushrooms
If desired, sprinkle with Parmesan cheese
Bake for 10 minutes.
