Mushroom Sofficini

Name: Mushroom Sofficini
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 1 serving
Ingredients: 1 cup milk; 1 cup flour; 1 tbsp butter; 1 tsp salt; 300 gms – 10 oz. mixed mushrroms; 1 garlic clove; 2 tbsp extra virgin olive oil; 200 ml – 6.5 oz. béchamel sauce; 6 tbsp parmigiano reggiano; salt and pepper to taste; 1 egg. beaten; Breadcrumbs to coat

User Reviews

4.7

9 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Course
Main Course
Cuisine
Italian

Mushroom Sofficini

Miles Hunt

Report

Step by step instructions on how to make Mushroom Sofficini: delicious pockets of crunchy dough filled with creamy mushrooms, cheese and béchamel!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Dough

1 cup milk
1 cup flour sifted
1 tbsp butter
1 tsp salt

Filling

300 gms – 10 oz. mixed mushrroms I used porcini and button mushrooms
1 garlic clove
2 tbsp extra virgin olive oil
200 ml – 6.5 oz. béchamel sauce
6 tbsp parmigiano reggiano finely grated
salt and pepper to taste

Coating

1 egg. beaten
Breadcrumbs to coat

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Filling

Dough

Assembling and Coating

Notes

You can also freeze the sofficini uncooked. Wrap them individually in cling wrap and then put them in a Ziploc bag. You can cook them from frozen whenever you want to.