"1 can white beans cooked 2 tablespoons milk, 1 tablespoon butter or margarine, 1 fennel bulb cut into strips, diced 1 zucchini, 2 tablespoons olive oil 1 onion, cut into thin strips, 1 leek, sliced, 1 clove minced garlic, 100 grams of sliced mushrooms, 100 grams of shiitake mushrooms, salt, pepper, bread crumbs, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped fresh sage, 100 grams of cottage cheese or grated fresh mozzarella and 225 grams of grated cheese.
Preheat oven to 190 º C. Make a thick puree with cooked beans. Add milk and butter or margarine. Heat olive oil in a pan, add onion, fennel and zucchini and cook for 5-10 minutes or until it begins to brown. Add garlic and cook for 1 minute. Then add the mushrooms and cook for another 2-3 minutes.
Season with salt and pepper. Sprinkle half the bread crumbs on a shallow source. Add mushroom mixture, onion, fennel and zucchini, sprinkle with parsley, sage, mozzarella cheese and part of the cover with the mash. Put the puree over a mixture of bread crumbs and cheese. Bake for 20-30 minutes or until golden.
Serve the cake warm mushrooms with fennel, with a crunchy topping with cheese.
Preheat oven to 190 º C. Make a thick puree with cooked beans. Add milk and butter or margarine. Heat olive oil in a pan, add onion, fennel and zucchini and cook for 5-10 minutes or until it begins to brown. Add garlic and cook for 1 minute. Then add the mushrooms and cook for another 2-3 minutes.
Season with salt and pepper. Sprinkle half the bread crumbs on a shallow source. Add mushroom mixture, onion, fennel and zucchini, sprinkle with parsley, sage, mozzarella cheese and part of the cover with the mash. Put the puree over a mixture of bread crumbs and cheese. Bake for 20-30 minutes or until golden.
Serve the cake warm mushrooms with fennel, with a crunchy topping with cheese.
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