1 Prepare the Bechamel (white sauce): melt 50 g butter in a saucepan. Add the flour. Stir. Pour in the cold milk in one go, and stir. Cook for about 15 minutes over a low heat, stirring with a wooden spoon once or twice. 2 Cut off the sandy ends of the mushroom stalks. Wash them, rubbing the caps to clean them. Wipe dry and cut in thin slices. Then fry lightly over a low heat in a little oil. 3 Preheat the oven (gas mark 7 / 425F / 220C). Add half of the grated cheese to the Bechamel sauce, and stir. Pour a little into each tartlet case, divide the mushrooms equally between them and put on top of the Bechamel. Sprinkle the rest of the grated cheese on top. Bake for 5 minutes to brown the tops. Serve hot.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 155 (74%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 26.9mg||8 %|
|Sodium 4.8mg||0 %|
|Potassium 215.1mg||6 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 10.6g|
|Protein 3.3g||5 %|
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Calories per serving: 209
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