Savory pie with champignons


  • 1 roll of ready-made puff pastry, round shape
  • 500 g of cleaned and sliced ​​champignon mushrooms Monalfungo
  • 1 clove of garlic
  • 250 ml of whole milk
  • 25 g of butter
  • 25 g of flour 00
  • Half a glass of wine
  • 1 tablespoon of grated cheese
  • Fine salt
  • black pepper
  • Extra virgin olive oil


Time 60 minutes, medium difficulty

  1. In a large pan pour a tablespoon of oil and add the mushrooms, salt and cover with the lid. Cook until the champignon mushrooms have released their water. Drain them in a colander.
  2. Fry the garlic clove, pour in the mushrooms and brown them for 5 minutes. Deglaze everything with the wine and remove the garlic.
  3. Add the butter, flour and milk and continue cooking until the béchamel is formed. Season with salt and pepper and add the grated cheese. Let the mixture cool for about 10 minutes.
  4. Preheat the oven to 200 degrees, roll out the puff pastry in a pan keeping its paper, pierce the surface with a fork, pour the mixture and level it.
  5. Bake for about 20-25 minutes or until the surface of the champignon mushroom pie is golden brown. Let it cool for a few minutes before serving.