We will start by making the mushroom béchamel by placing a pan over the fire with a little olive oil and then we will place the mushrooms cut into small pieces with a little salt inside. We will cook them until they are done.

To make the béchamel, we will put the butter in a pan or casserole to melt. When it melts, we will add the flour and mix it until it mixes perfectly with the butter and toasts slightly, with an appearance similar to the one in the photo.

At this point we will pour the milk and stir it quickly and without a break until everything is integrated. Stirring is important because if you don’t, the flour may not integrate well with the milk and you may get a lump of béchamel.

Then we will add the mushrooms, mix them with the cream and let it reduce until you see that the béchamel easily separates from the bottom and moves at the same time when we mix it with the spoon. At that time, we will pour it into a source and keep it.

Now we will wrap the metal cones with the ham and put a pan on the fire with a little oil. When we have a good time with the ham, we will take them out of the pan and wait for them to cool down a bit to remove the cones without burning.

The last step will be to fill the cones with ham with a little of the mushroom cream and the veil, we will finish the cones with ham with mushroom cream.