Time 60 🕑 – Difficulty ⭐⭐

Ingredients for 6 people

• 80 g dried mushrooms

• 400 g champignon mushrooms

• 80 g butter

• 80 g flour

• 200 g boiled spelt

• 200 g courgettes

• 3 egg yolks

• Garlic

• Calamint

• Parsley

• Salt

• Extra virgin olive oil to taste

Soak the dried mushrooms in warm water for about 3 hours, then remove them and filter the water and set it aside (½ litre). Chop the garlic with a few leaves of calamint and sauté it together with the soaked mushrooms and the sliced champignon mushrooms. Cook over moderate heat for about 15 minutes. Separately prepare a béchamel sauce with 80 g butter, 80 g flour and ½ litre of water from the dried mushrooms. Add the béchamel sauce to the mushrooms, then mix it all in a processor, adding the egg yolks, spelt and salt. Pour the mixture into a mould and bake in the oven at 180°C for 35/40 minutes. Remove from the mould and serve warm with the calamint sauce.

Calamint sauce
Chop the garlic and calamint, saute it with the sliced courgettes, adding a little water from the dried mushrooms. Cook for about 10 minutes and then puree.