PREPARATION METHOD
Preparation time 60 minutes, medium difficulty
- Sauté the mushrooms in a pan with a tablespoon of oil. Sprinkle with salt and cover with a lid. Let it cook until the mushrooms release their water. Drain them in a colander.
- Sauté the garlic clove then add the mushrooms and cook for five minutes. Pour the white wine over the mushrooms and remove the garlic.
- Add the butter and the flour and then gradually add the milk until you get a béchamel sauce. Season with salt and pepper and add the grated cheese. Let the mixture cool down for about 10 minutes.
- Preheat the oven to 200 degrees, roll out the puff pastry in baking tray, pierce it with a fork. Then pour the mixture into the tray and level it.
- Bake for about 20-25 minutes or until the surface of the pie is golden brown. Let it cool down for a few minutes before serving.