Mushroom Sofficini
User Reviews
4.7
9 reviews
Excellent
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Prep Time
1 hr
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Cook Time
15 mins
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Total Time
1 hr 15 mins
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Course
Main Course
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Cuisine
Italian
Mushroom Sofficini
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Step by step instructions on how to make Mushroom Sofficini: delicious pockets of crunchy dough filled with creamy mushrooms, cheese and béchamel!
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Ingredients
Dough
- 1 cup milk
- 1 cup flour sifted
- 1 tbsp butter
- 1 tsp salt
Filling
- 300 gms mushrooms I used porcini and button mushrooms, mixed, 10 oz
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 200 ml béchamel sauce
- 6 tbsp parmigiano reggiano finely grated
- salt to taste
- black pepper to taste
Coating
- 1 egg beaten
- breadcrumbs to coat
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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