INGREDIENTS
100 g
Button mushrooms
2 tsp
Rosemary
3
Eggs, large
1 tbsp
Dijon mustard
1 pinch
Nutmeg
125 g
Plain flour
1/4 cup
Plain flour
2
Salt and pepper
1 tbsp
Olive oil
2 tbsp
Vegetable oil
60 g
Butter
4 tbsp
Butter
1/2 cup
Cheddar cheese, grated
486 2/3 milliliters
Milk
1/2 cup
White wine