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.

CaloriesProteinsFatsCarbohydrates
337.8
kcal9.6g
grams28.7g
grams11.4g
gramsChampignons
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









