1 big boiled potato (about 300 g)
100 g frozen porcini mushrooms
1 clove of garlic
3 sage leaves
40 g grated Fiore Sardo PDO cheese
1 egg yolk
40 g breadcrumbs + oil (as required)
Cream of Fiore Sardo PDO cheese:
200 g grated Fiore Sardo PDO cheese
500 g milk
50 g butter
30 g flour
2 thyme springs
1 egg yolk
Preparation time: 30 minutes
Cooking time: as required
For 4 people
Mushrooms balls: chop the mushrooms and brown them in the oil with garlic and sage. Cook them by adding a little water at a time. Peel the potato and mash it. Remove the garlic and the sage, add the mashed potato, the grated Fiore Sardo PDO cheese, 40 g breadcrumbs and the egg yolk to the mushrooms. Season with salt and pepper.
Shape the little balls, put them into the breadcrumbs and brush with oil. Then put them into a 180°C preheated oven for 10-12 minutes.
Cream of Fiore Sardo PDO cheese: heat the milk. In another casserole, melt the butter, add the flour and toast it; then dilute with milk and season with thyme. Without stopping stirring, let thicken the béchamel. Far from the heat, add the grated Fiore Sardo PDO cheese, the egg yolk and check if salt and pepper are enough.
Distribute the cream of Fiore Sardo PDO cheese in the bowls and add the mushroom balls and the small thyme leaves.