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.
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.
- 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.
- 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.
- 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.
- Fresh mushrooms: 1.2 kg
- Chopped parsley: 2 tablespoons
