Forest crostoni
Instructions
Prepare a white sauce with flour, 50 g butter, salt and warm milk.
Mix thinly sliced fontina cheese also.
Away from the fire, add the egg yolk and nutmeg and let it sit.
In a separate saucepan add the mushrooms, sliced thinly, with oil and butter.
Sprayed with the broth, add the chopped parsley, salt and pepper and cook for 20 minutes.
Rub the bread slices with the garlic, spread a dose of béchamel sauce and mushrooms.
Passed in the oven again for 3 minutes and serve hot.
