Mushroom-cheese pastry

Mushroom-cheese pastry


It tastes great! A hearty, spicy mushroom pastry with cheese and fresh herbs.


8 slices Classico del Mastro Panettiere / Classic / Maestro Classic
400 g champignons
300 ml milk
8 slices Fontina cheese
4 eggs
30 g butter
1 lemon
a little bit of salt and pepper
½ tbsp parsley, chopped


  • Mix the juice of the lemon with water, slice the mushrooms and soak in the lemon water for about 30 minutes.
  • Drain the mushrooms and place in a frying pan with the butter.
  • Season with salt and pepper and fry until they are golden yellow. Finally add the parsley.
  • Remove the crust from the bread, set aside three tablespoons of the milk, and lay the crust-less part of the bread in the remaining milk.
  • The bread should soak up the milk but should not break apart.
  • Grease a baking tray with some butter and lay the slices of bread on it next to each other. Cover with a layer of cheese and mushrooms.
  •  Beat the eggs with salt, pepper, and 2-3 tablespoons milk and pour over the bread.
  • Bake at 180° C. (350° F. / Gas Mark 4) for about 30 minutes and serve hot.
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