Hedgehog Mushroom Sformato With Parmigiano Brodo

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SF Gate

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Ingredients

1 1/2 pounds hedgehog mushrooms or chanterelles

Canola oil, as needed

Kosher salt to taste

Black pepper to taste

Bechamel:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

Several pinches of freshly grated nutmeg

Assembly:

6 large eggs

2 ounces grated Parmesan, about 6 tablespoons

Brodo (see recipe at right)

Parmesan Crisps (see recipe at right), for garnish

1 or 2 handfuls of young mustard or other tender braising greens

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