Ricotta and spinach girandole with field mushrooms cream

Autumn and mushrooms are an absolut union. Together with the colour of the leafs, the walks in the mountains, the chilli air, a few other ingredients can evoke Autumn as food made with this ingredient that vegetarians got to know in its different variations. True is that field mushrooms can be found all year round and can be used for spring and summer recipes, not only winterly, but some creams apparently contain the luminescences and the tastes of the colouful season, this is the recipe of a delicacy tasted today.

Butter, not much

Milk

Flour

Field mushrooms, one tray

Egg pasta Girandole filled with ricotta cheese and spinach

Salt

Provinciali herbs

Extra virgin PDO olive oil

 

Clean the mushrooms, roughly chop, put in a pan at a low heat with salt a sprinkle of oil, cook till when there is much natural mushrooms broth, mince. On a side prepare a light bechamel  with some butter, a spoon of mushroom cream, flour, milk. Mix with the remaining mushrooms cream, lay the girandole in a baking tray coverd with baking paper, cover with abundant cream and bake in warm oven (220°C) for approx. 30'.

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