1. Prepare the Mushrooms:
– Remove the stems from the mushrooms, dry them and chop them finely.
– Cook them in a pan with a knob of butter, salt and pepper, until they no longer release water.
2. Prepare the Béchamel:
– Melt the butter in a saucepan, add the flour and mix for 20 seconds.
– Add the 40 cl of milk little by little, blending until the béchamel thickens.
– Take 100 g of béchamel and set it aside.
– Salt and pepper the rest of the béchamel sauce and add the Grana Panado Galbani, the mushrooms and 1 tablespoon of parsley sprigs. Mix well.
3. Assemble the rolls:
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