Bechamel sauce with mushrooms

There are many recipes and combinations in cooking. ingredients that are already considered classic.

After all, the products complement each other perfectly, creating incredible sophisticated combination of aromas and tastes.

Sauce is especially popular in the world of culinary Bechamel in combination with mushrooms. It can be represented as a separate dish or as an addition to the main one.

The main thing is to follow the correct sequence in the execution of all processes for preparing delicious dressings, recommendations and tips.

Ceps with Bechamel sauce

One of the simplest but most refined recipes for beginners. cooks – mushrooms in a white sauce. For cooking required:

  • 1 kg of fresh porcini mushrooms.
  • 50 g of butter.
  • Half a lemon.
  • 4 tbsp. l sunflower oil.
  • 3 tbsp. l wheat flour.
  • 750 ml of milk.
  • 2 egg yolks.
  • A bunch of chopped parsley.
  • Salt and ground black pepper to taste.

To implement the recipe for the sauce “Bechamel” you need deal with mushrooms. If they are small, then you just need them wash, if these are large specimens, then cut them into large pieces. To prepare them, you need a pan in which you need melt 25 g of oil and add the juice of half a lemon there. Fall asleep mushrooms in a pan and cook them for about 5 minutes, stirring constantly. After that, just turn off the heat and put aside.

The next and most difficult step will be the preparation of the sauce Bechamel.

In the pan, warm the sunflower and remaining creamy oil.

Flour is added to it and all together is fried for about 2 minutes.

Next, milk is added.

At this point, remember that milk flows in small portions, and the sauce is thoroughly stirred with a whisk.

All these actions are aimed at preventing the occurrence of lumps. As a result, the mass should thicken.

Next, you need to beat the yolks in a separate plate and add to them very little sauce, stirring actively. This will help the yolks not curl up when added.

After pouring the yolks into the pan, mix everything together, and also do not forget to salt and pepper.

Mushrooms cooked with Bechamel sauce are almost ready. Left just connect the two parts of the dish. Mix mushrooms with cooked sauce and serve hot, after sprinkling chopped parsley.

Champignon mushrooms in Bechamel sauce with cheese

You need to start cooking with mushrooms, namely champignons, which will need 1 kg. They need to be cut into medium slices size and fry in a skillet over medium heat for about 5-7 minutes with by adding juice from half a lemon.

For frying, you can use both sunflower and creamy oil in an amount of 50 g.

After time, the mushrooms are removed from the fire, salted and pepper taste.

The next stage is the preparation of the sauce itself, which this way: melt in a pan 60 g butter oil and fry on it 4 tbsp. l flour until golden brown stirring her constantly. Finely chop half the onion and send to the pan to the flour. Fry all the ingredients together about 3 minutes, then start gradually, in small portions add milk, while stirring the contents of the pan with a whisk. Milk will need 4 cups. After all this mass should boil about 15 minutes on low heat. Next, the future sauce must be removed from cool slightly, and then beat with a blender in order to get homogeneous consistency. The next step is to add 100 g oily cream and reheating. At the final stage, it will be required grate 150 g of parmesan on a fine grater and add to the main mass. When the cheese is completely melted, cooking can be done. end.

Mushrooms prepared in advance must be poured with sauce, salt and pepper to taste and mix thoroughly. Mushrooms cooked with Bechamel sauce and cheese, ready. Before serving, you can add a pinch of chopped herbs or 30 g of grated parmesan.

Spaghetti in combination with mushrooms and Bechamel sauce

To the list of ingredients for this recipe. includes:

  • Spaghetti – 400 g
  • Honey agarics – 200 g.
  • Butter – 60 g.
  • Flour – 3 tbsp. l
  • Olive oil – 2 tbsp. l
  • Milk – 0.5 l.
  • Egg yolk – 1 pc.
  • Parmesan – 50 g.
  • Italian herbs, salt, pepper – to taste.

It is necessary to cut mushrooms into thin plates and fry them on dry pan until cooked, then salt, pepper and remove from heat. Next, melt in a saucepan 2/3 cream butter, add flour to it and, stirring, fry it until yellowing. After you need to start pouring milk in small portions and make sure that no lumps appear, salt and pepper. This mixture should be cooked for about 10 minutes before thickening. Wherein it is important to constantly stir the contents of the stewpan with a whisk. Following stage – adding the yolk. The main thing is to cool it a bit sauce so that the egg yolk does not curl. After you can add the remaining oil and grated cheese, cover the sauce with a lid.

As the Bechamel cools, it’s time for spaghetti. IN boiling salt water, place the pasta and cook them until al dente. It usually takes about 10-12 minutes to cook. Upon expiration time ready spaghetti need to be placed on a separate plate, pour olive oil, put mushrooms on them and pour it all Splendor by the contents of the stew-pan. Bechamel sauce in combination with mushrooms and spaghetti will definitely please every gourmet lover, but hearty food.

Chicken with Bechamel sauce with mushrooms

Finely chop 100 g of onion and 300 g of mushrooms. In the pan Preheat 1 tbsp. l olive oil and fry it first 5 minutes onion, and then add the champignons and keep in the pan yet 10 minutes. Cut 500 g of chicken, put it in a mold, greased with a teaspoon of olive oil, salt, pepper over taste and mix. Top with mushrooms and onions.

Pour 1 cup of milk into the stewpan, add a pinch of salt, pepper and nutmeg and put on a small fire. Add 2 tbsp. l flour and bring to a boil, stirring. Boil the mixture until the sauce does not thicken (about 10-15 minutes). Pour the chicken in the prepared sauce, Sprinkle 100 g mozzarella on top and bake for 25 minutes at a temperature of 200 degrees. Using photo recipe sauce “Bechamel” with mushrooms and chicken will be easier to appreciate, since the images below show all aesthetics of this dish.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment