250 g di sfoglia extrafine Maffei
Mushrooms: Golden in oil crushed garlic with the bay leaf and thyme. Add the sliced mushrooms and brown them than wet with wine. Add salt and pepper. (photo 1).
White sauce: heat the milk. Aside, melt the butter over low heat with a few tablespoons of milk, then, off the heat, add the flour and stir with a whisk to avoid lumps. Still stirring, diluted with the remaining milk. Place the saucepan over medium heat and thicken the sauce. Add salt after cooking and flavored with a little grated nutmeg.
Brush the mold with melted butter and line the bottom with a rectangle of dough, then spread a thin layer of sauce and cover with a few tablespoons of mushroom sauce (photo 2). Sprinkle with grated cheese, then laid on top of the ham, a little white sauce and close with another piece of dough (photo 3). Repeat alternating layers until you put all the ingredients and finishing with a little sauce. Bake at 170 degrees for 30 minutes and garnish with thyme and serve.