Julienne with leeks and mushrooms in béchamel sauce

4 servings

45 minutes

Julienne with leeks and mushrooms in béchamel sauce is an exquisite dish of European cuisine that combines the tenderness of mushrooms and the aroma of leeks. Béchamel, a classic French sauce, gives the dish a creamy texture and deep flavor with subtle hints of nutmeg. The origins of julienne trace back to the culinary traditions of France, where it became a symbol of sophistication. Served in individual cocottes and baked under a golden crust of hard cheese, julienne pairs perfectly with fresh bread or crispy baguette. This recipe is ideal for cozy family dinners or festive gatherings, impressing with its richness and aroma.

Energy value per serving

• Calories: 337.8
• Proteins: 9.6g
• Fats: 28.7g
• Carbohydrates: 11.4g

Ingredients

• Champignons: 300 g
• Garlic: 2 clove
• Leek: 1 pc
• Wheat flour: 1 tbsp
• Butter: 2 tbsp
• Milk: 250 ml
• Salt: to taste
• Hard cheese: 50 g
• Olive oil: 50 ml
• Ground black pepper: to taste
• Nutmeg: to taste