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Mushroom Pudding
Pudding aux Champignons
Preparation info
- Servings:
4
- Difficulty
Easy
Appears in
Published 1974
Ingredients
10 ounces 2 tablespoons - Salt
Method
Chop or pass the mushrooms through the medium blade of a Mouli-juliènne and toss them, salted, in the butter, over a high flame until their moisture has completely evaporated—3 or 4 minutes.
Prepare the béchamel as indicated, adding the cream as soon as the milk has been added and removing from the heat as soon as it is thickened, a boil having