This dish is perfect for a tasty dinner not too heavy and it is perfect for people intolerant to gluten thanks to use of the gluten-free mix of flours. I served it with some polenta. Polenta is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Time of cooking
20 minutes
Servings
2
What did I use
a non-stick pan with its lid, a wooden spoon, a cutting board, a knife
Ingredients
Mushrooms, champignons: 250 gr
Milk: 1 glass
All-purpose mix of gluten-free flours:1 spoon (or white flour if nobody is intolerant)
Butter: 2 spoons
Cheese, semi-soft, in slices: 3 slices
Garlic: 2 slices
How did I do
I made a sautéed with the peeled slices of garlic in a spoon of butter for a pair of minutes.
I added mushrooms, cleand and cut in slices. I let them cook at medium fire for two minutes then I lowered the fire and continued the cooking with the lid for about 15 minutes.
In the meanwhile I prepared the sauce.
I let the milk boil in the little pot, added gluten-free flours and mixed well , lowering the fire at the minimum. When the bechamel boiled and it started to compact, I turned off the fire and added the cheese and the other spoon of butter.
I poured the sauce in the pan with the mushrooms and I mixed with the wooden spoon continuing to cook for a pair of minutes more. I served hot.
Buon appetito!
