Mushrooms with Bechamel Sauce

6 servings

45 minutes

Mushrooms in béchamel sauce are a refined dish that combines the tenderness of mushrooms with the creaminess of a classic French sauce. Béchamel, made by slowly cooking flour in butter with added milk, gives the dish a velvety texture and rich flavor. This recipe embodies culinary traditions where creaminess harmonizes with the aroma of fresh mushrooms. A hint of lemon acidity highlights their natural tones, while toasted slices of white bread add a pleasant crunch. Serving mushrooms on warm plates, sprinkled with fresh parsley, is a true delight for gourmets. The dish is perfect as an appetizer or as an accompaniment to meat and vegetable sides, enhancing the exquisite taste and making the meal special.

Energy value per serving

• Calories: 402.3
• Proteins: 14.4g
• Fats: 28.6g
• Carbohydrates: 22.1g

Ingredients

• Fresh mushrooms: 1.2 kg
• Butter: 50 g
• Lemon: 0.5 pc
• Sunflower oil: 4 tbsp
• Wheat flour: 3 tbsp
• Milk: 750 ml
• Egg yolk: 2 pc
• Chopped parsley: 2 tbsp
• White bread: 6 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. If the mushrooms are small, just wash them, do not cut. Otherwise, separate the caps from the stems and cut everything into large pieces. Place in a pot with half the butter and the juice of half a lemon. Cook, shaking the pot, for 6 minutes, then remove from heat and set aside.

   Required ingredients:

   • Fresh mushrooms: 1.2 kg
   • Butter: 50 g
   • Lemon: 0.5 piece

2. Heat 2 tablespoons of sunflower oil in a skillet over medium heat. Fry thin slices of bread for 2 minutes on each side until golden brown. Use a spatula to place them on a plate covered with paper towels.

   Required ingredients:

   • Sunflower oil: 4 tablespoons
   • White bread: 6 pieces

3. Melt the remaining butter with sunflower oil in a saucepan, stir in the flour, and cook for 2 minutes. Then slowly pour in the milk while constantly stirring, and cook for another 10-12 minutes until the sauce thickens. Lightly beat the egg yolks and add a bit of sauce to them to prevent curdling when you pour them into the hot sauce. Season with salt and pepper, and remove from heat.

   Required ingredients:

   • Butter: 50 g
   • Sunflower oil: 4 tablespoons
   • Wheat flour: 3 tablespoons
   • Milk: 750 ml
   • Egg yolk: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Sauté the mushrooms and mix them with the sauce. Serve in warmed individual plates with pieces of bread, sprinkled with finely chopped parsley.

   Required ingredients:

   • Fresh mushrooms: 1.2 kg
   • Chopped parsley: 2 tablespoons