Three ingredients are enough to prepare a terrific parmigiana: potatoes, mushrooms, bechamel plus the oven to cook it
Good, healthy, vegetarian, this one parmesan it is one of the many reinterpretations on the subject with the advantage that we can prepare it all year round. Because when it’s in season, we’ll use the fresh mushrooms and when it is not, even frozen ones, bought or prepared by us, are good too.
All we have to do is sauté the mushrooms in a pan (a whole menu with mushrooms) , prepare the béchamel and then compose the pan. It is not necessary to add cold cuts, but with cooked ham, speck, mortadella it will be even better.
Parmigiana of mushrooms and potatoes, all the necessary steps
In the recipe we propose, the potatoes they are placed in the pan raw. But if we want to save time with the oven, we can slice them and then boil them for 10 minutes in hot water before putting them in the pan.
800 g of potatoes
700 g of mixed mushrooms
250 g of smoked cheese
1 clove of garlic
1 sprig of parsley
100 g of grated Parmesan cheese
extra virgin olive oil to taste
Salt to taste
pepper as needed
For the bechamel:
400 ml whole milk
50 g 00 flour
50 g butter
Salt to taste
Let’s start by preparing the bechamel that we have to keep more liquid than usual. Pour the flour into a saucepan with the butter, turn on a low flame and turn with a wooden spoon.
Let’s go on for a few minutes, then add the milk at room temperature, little at a time. We mix with a hand whisk to prevent lumps from forming, add a pinch of salt and grate a little nutmeg. Let’s go on to cook another 10 minutes, turn off and keep aside.
We heat the pan well with a little extra virgin olive oil and sauté the peeled garlic clove. When it has taken on heat and color, add the already cleaned mushrooms, seasoning with salt and pepper, then a little chopped parsley. Let it cook for 15 minutes: the mushrooms must be soft, without falling apart.
Then we take a baking dish, grease it lightly and then on the base we make a layer of potatoes cut thinly with the mandolin. Then a few spoonfuls of bechamel with mushrooms and then a few slices of smoked cheese.
Let’s move on with another layer of potatoes, bechamel with mushrooms, scamorza cheese and complete with grated cheese.
We insert in the central plane of the oven and cook at 180 ° for 35-40 minutes. We take it out of the oven and let it cool before serving.