Millefeuille of Champignon and Smoked Mushrooms
Today I present to you a truly tasty and easy-to-make second course.
With very few steps you will get a dish that is really tasty to the palate of both adults and children.
You can also prepare it in advance and serve it at room temperature.
We will make a rather thick béchamel sauce, so you will see the flour dose increased.
Below you will find the recipe with traditional cooking and subsequently the preparation with Bimby

thought for you:

Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Electric oven, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

302.03 Kcal

calories per serving

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Energy 302.03 (Kcal)
Carbohydrates 16.10 (g) of which sugars 6.87 (g)
Proteins 19.01 (g)
Fat 19.09 (g) of which saturated 8.04 (g)of which unsaturated 6.02 (g)
Fibers 2.40 (g)
Sodium 528.64 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s do the shopping

21 oz champignon mushrooms
1 clove garlic
1 bunch parsley
3 eggs
5 oz smoked provola cheese
3.5 oz cooked ham (Prague smoked type)
2.5 cups milk
3 tbsp butter
0.5 cup flour
to taste nutmeg
to taste pepper
to taste salt

Millefeuille of Champignon and Smoked Mushrooms

Tools

Baking pan rectangular 12 x 8 inches
Oven
Bowl
Pot
Cutting board
Knife
Small pot

Preparation: Millefeuille of Champignon and Smoked Mushrooms

Traditional preparation

Boil the eggs, let them cool, and peel them,
In the meantime, prepare the béchamel sauce:
Melt the butter, then gradually add the flour, stirring constantly,
when the flour is combined with the butter, start to gradually add the milk, still stirring.
Remember, we are making a rather thick béchamel sauce, as required by the recipe.
Once all the milk is added, add: a bit of nutmeg, a grind of pepper according to your taste, and half a teaspoon of salt.
Thicken while stirring. Now you can turn off the heat.
At this point, clean the mushrooms and slice them.
Put them in a bowl,
Chop the parsley and garlic clove, and add them to the mushrooms.
Pour a tablespoon of extra virgin olive oil and a teaspoon of roast spices over it. Mix.
Chop the provola cheese
Now we will form the millefeuille.
In a non-stick pan, make a first layer of mushrooms,
add the chopped boiled eggs, the ham, and the smoked provola cheese.
Pour a little béchamel sauce and repeat the process until you have used all the ingredients.
Transfer to a preheated fan oven at 356°F for about 20 minutes.
Let it cool slightly before serving.
Here is the millefeuille of champignon and smoked mushrooms with traditional preparation.
To make boiled eggs, put 400 grams of water in the jug.
Place the eggs in the basket and cook for 14 minutes at 212°F vel 1
Open the jug and with the help of the spatula remove the basket and immediately cool the eggs under cold water.
Then peel them
Let’s make the béchamel sauce:
Put the butter, milk, all-purpose flour, salt, pepper, and nutmeg in the jug and set Thicken /100°C. Adjust salt and pepper.
Now clean the mushrooms and slice them.
Put them in a bowl
Wash the jug and chop the parsley and garlic clove for 10 seconds at speed 5, and add them to the mushrooms.
Pour a tablespoon of extra virgin olive oil and a teaspoon of roast spices over it. Mix.
Chop the provola for 10 seconds, speed 7
Use the spatula and set aside in a small bowl.
Now we will form the millefeuille.
In a non-stick pan, make a first layer of mushrooms,
add the chopped boiled eggs, the ham, and the smoked provola cheese.
Pour a little béchamel sauce and repeat the process until you have used all the ingredients.
Cook in a preheated fan oven at 356°F for about 20 minutes.
After the time has passed, let cool before serving.
Here is the millefeuille of champignon and smoked mushrooms with Bimby preparation