Ingredients
Preparation
Begin by unrolling the shortcrust pastry into a pie dish. Prick the bottom with a fork and bake directly in the oven at thermostat 6 (180°C) for about 20 minutes, until lightly golden.
Meanwhile, prepare the mushrooms: trim the sandy stem ends, rinse briefly, and slice into thin strips.
In a saucepan, combine a teaspoon of lemon juice, a knob of butter, and a tablespoon of cold water. Season with salt and pepper, add the mushrooms, and simmer for 5 minutes over low heat.
For the creamy sauce, melt 30g of butter in another pan over low heat. Stir in 30g of flour and whisk until smooth and frothy, forming a roux.
Gradually add the two glasses of milk, incorporating a little of the mushroom cooking liquid. Simmer gently for about 10 minutes, stirring occasionally, until thickened.
Finally, fold the cooked mushrooms into the sauce. Spoon the mixture into the pre-baked pastry case. Return to the oven at thermostat 6 (180°C) for 10 minutes, until bubbling and golden.
