Terrine of green beans mushrooms and cheese cream

Cut the green beans, rinse them, divide them in half and dip them in lightly salted water.
Cook for about 20 minutes or until cooked.
Drain them, pass them under cold running water and set aside.
Slice leek or onion, brown in a but of olive oil and add mushrooms.
They can be fresh or frozen.
Salt lightly and bring to cooking, they will be ready when on the bottom of the pan, there will be no more liquids.

Add the fresh cheese to the mushrooms, mix, add the milk and stir.
Finish by adding the green beans and cook over high heat for a few minutes, stirring often.

Sprinkle with nutmeg, sweet paprika and grated cheese, mix and move all on a baking dish.
Cut the bread into very small pieces and distribute it on top.
Finish with another light sprinkling of cheese and bake at 356 º F for about 15 minutes.
Bake, let cool and serve.

If you liked this recipe, check this one out:
–Stuffed potatoes with provola, ham and parmesan;–Stuffed potatoes with mushrooms;
–Rost pork wrapped in puff pastry and potato cream.

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