Ingredients for 6 people
10 long slices of sandwich bread
300 gr of porcini mushrooms
1 clove of garlic
70 gr of asiago cheese
Extra virgin olive oil
Salt and pepper
Thin the slices of sandwich bread one by one with a rolling pin, then form 2 discs per slice (20 in total) with the help of a pastry ring of about 10 cm in diameter. Take the silicone muffin moulds and place a disk in each mould to form baskets.
COOKING AND COOLING
Bake in the preheated oven to 180°C for about ten minutes, until the baskets are golden. Turn out the baskets and cool them in Freddy with the function of blast chilling for 30 minutes.
PREPARATION OF THE FILLING
In the meantime, clean the porcini mushrooms with a damp cloth, remove the most leathery parts of the stem, cut them into cubes and cook them in a pan with a drizzle of oil and a clove of garlic (if necessary add a little hot water not to dry). At the end of cooking season with salt, pepper and add a tablespoon of chopped parsley.
Fill the baskets of sandwich bread with mushrooms and the asiago cheese cut into cubes and bake them at 180ºC for about ten minutes.
These baskets can be frozen already cooked in Freddy, with the function of shock freezing. In just 50 minutes they will be ready to be stored in the freezer inside a plastic container or a food bag. If necessary, simply regenerate them, directly from frozen foods, in the preheated oven to 160ºC.
Instead of mushrooms you can use, as a filling, mixed vegetables accompanied by a cheese of your choice in cubes. You can also decide to freeze with Freddy only the mushrooms already cooked, so as to have a stock always ready for the whole winter.
You can use comfortable silicone muffin moulds to form your sandwich bread baskets. When cooled or frozen in Freddy, remember to place them on a plate covered with film or oven paper and leave them uncovered. Use containers for storage in the fridge or freezer (food bags, plastic containers or vacuum bags).