INGREDIENTS:2 qts. Bechamel sauce 4 oz. Loccatelli cheese (cow’s milk cheese) 2 oz. Parmesan cheese 2 oz. Asiago cheese ½ qt. vegetable stock ½ qt. milk (approximate) 2 ½ Tbsps. salt 1 lb. corn meal 4 oz. portabello mushrooms, julienne 4 oz. shiitake mushrooms, julienne 1 oz. morel mushrooms, julienne 2 oz. cremini mushrooms, sliced 4 oz. domestic mushrooms, sliced 4 oz. brandy ½ qt. brown vegetable stock 3 oz. pesto sauceDIRECTIONS:1. Heat the bechamel sauce and add the three cheeses. Set ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.