Ines Morel C

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Ines Morel C

Dough row beets stuffed with mushrooms and brie cheese with tomato sauce

Name: Dough row beets stuffed with mushrooms and brie cheese with tomato sauce
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Italiana
Ingredients: 1 kilo mushroom, cut into small squares; 1/4 cups butter, melted; 3 cups garlic, chopped; 1 branch thyme; 1 branch Brie cheese, cut into slices or goat cheese; 1 can stock, of tomato; 1/4 cups cream; cups salt; cups black pepper

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Ines Morel C

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Rich and delicious pasta sauces stuffed with mushrooms and brie cheese, try them! You will love it, prepare it.

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Ingredients

6 portions

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1 kilo mushroom, cut into small squares
1/4 cups butter, melted
3 cups garlic, chopped
1 branch thyme
1 branch Brie cheese, cut into slices or goat cheese
1 can stock, of tomato
1/4 cups cream
cups salt
cups black pepper

Preparation

In a pan add butter and fry the garlic and mushrooms to take color. Add the thyme leaves and leave on medium heat until the mushrooms soften. Season with salt and pepper. (Optional: you can add a splash of white wine).

Cut boxes of pasta row of 15 x 15 cm. With the melted butter, prepare each frame and then make four-square-topped sets. Put some mushrooms and a slice of brie cheese (or goat cheese) in the center of each box and close to form a saucer. Place them in a baking tray greased with butter. Coat each saucer with butter on the outside. Refrigerate

Before serving, place the tray in the preheated oven at 150ºC for approximately 30 minutes, until golden brown.

For the sauce: Heat a tablespoon of olive oil in a pan. Add the tomato puree, salt and pepper. Cover and let simmer for 5 minutes. Add a little water if it is too thick. Let cool a little and add the cream. Rectify the seasoning.