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Medallions au gratin with mushrooms Difficulty

MEDIUM difficulty – preparation 50 minutes – cooking 40 minutes
Ingredients for 4 people
250 g of semolina | One liter of milk | 70 g of grated Parmesan | 2 yolks | A clove of garlic | Nutmeg to taste | 200 g champignon mushrooms | 2 sausages | Extra virgin olive oil to taste | 50 g of butter | Salt to taste. | Parsley to taste

1. We heat the milk with a pinch of salt and a puff of nutmeg. Once the boil is reached, melt 30 grams of butter in it. Then add the semolina and, stirring, cook over low heat until the mixture thickens.

2. At this point, remove the pan from the heat and add 50 grams of grated Parmesan and the yolks. It is important to mix everything well, energetically.

3. Now we transfer the dough to a wet work surface. Let’s spread it out and level it to a height of about one centimeter. Then let it cool completely for half an hour.

4. We can make as many dough discs as possible with the pastry cutter. We knead and roll out the remainder of the dough and repeat the operation.

5. We arrange the disks neatly in a baking dish greased with the remaining butter. Sprinkle them with the rest of the grated parmesan and bake them at 200 degrees for about 25 minutes.

6. In the meantime, slice the mushrooms and sauté them for ten minutes in a pan with a clove of garlic and a drizzle of oil. Let’s salt them almost immediately, so that they can cook in the water they throw.

7. Separately, we crumble the sausage and brown it in a pan without adding further fats. After a couple of minutes, transfer it to the other pan and finish cooking it with the mushrooms.

8. Remove the medinions from the oven which are now well gratinated and season them with the mushroom and freshly prepared sausage sauce. Serve them still hot, with a snowfall of chopped fresh parsley.

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