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We clean the mushrooms, pass them through a stream of water, drain them and slice them.
Peel an onion and finely chop it.
Heat the onion in the hot oil. Add the mushrooms and when they have dropped add the wine. Let the wine dry, add the tomatoes, rosemary, salt and pepper and let it boil until the juice decreases.
Peel the potatoes, cut them into cubes and boil them in water with a little salt. When they are ready, drain them well, then pass them together with 50 gr butter. Add hot milk, then rosemary and grated cheese and mix.
In a bowl greased with butter and lined with breadcrumbs, spread half of the amount of potatoes, then place the mushrooms and the rest of the potatoes. Sprinkle a little breadcrumbs and put the rest of the broken butter on top of the pieces.
Put the pot in the preheated oven over medium heat until it browns nicely.