Mushrooms in béchamel sauce, despite the fact that this is a simple quick snack, it is delicious, tasty and aromatic! Read below how to cook mushrooms with béchamel sauce. Step-by-step recipe with a photo. Video recipe.
I propose a simple, mouth-watering and delicious recipe that is perfect for every day or for a holiday. It goes well with any side dish as an appetizer. It is served with meat or fish, can be used as a gravy for spaghetti or potatoes. You can also bake such mushrooms in the oven with a side dish to serve a full hot dish. They can be used to fill pies, lasagne, casseroles, etc. The range of application of the food is wide, so you will definitely find a use for it. Bechamel will add a rich taste and satiety to all dishes, and the food looks very appetizing. Despite the fact that bechamel is a thick white sauce based on milk, butter and flour, you can constantly improvise with the recipe and reproduce new delicious dishes. For example, make white sauce not only with milk, but also with sour cream, with broth, cheese, eggs …
This recipe uses frozen wild mushrooms. But you can use any other mushrooms of your choice. Oyster mushrooms or mushrooms, forest fresh or canned, etc. will do. Also, a delicious appetizer is obtained with a mushroom platter. But before preparing a treat with any mushrooms, you need to pre-process it. To do this, you should take into account some of the nuances. If dry mushrooms are used, then before cooking they are soaked in boiling water for half an hour, in cold water for 2-4 hours. If fresh forest mushrooms are used, they are simply boiled and chopped. Champignons or oyster mushrooms do not need to be boiled during cooking. Frozen forest mushrooms must be thawed and boiled before freezing. Canned mushrooms are simply washed with running water.
- Caloric content per 100 g - 132 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Mushrooms - 500 g (any variety)
- Milk - 250 ml
- Vegetable oil - for frying
- Ground nutmeg - 0.5 tsp
- Salt - 1 tsp or to taste
- Onions - 1 pc.
- Flour - 1 tablespoon
- Ground black pepper - a pinch
- Butter - 30 g
Step-by-step cooking of mushrooms in béchamel sauce, recipe with photo:
1. With the selected mushrooms, carry out the pretreatment as described above. Then cut them into medium pieces.
2. Peel the onions, wash and cut into small cubes.
3. Heat vegetable oil in a skillet and add mushrooms. Saute them over medium heat until lightly browned.
4. Then add the onions to the skillet and stir. Continue to fry the mushrooms and onions until the onions are translucent.
5. Melt the butter in another skillet.
6. Add flour to the butter.
7. Stir butter and flour and add ground nutmeg.
8. Stir the food again.
9. Pour milk into the pan.
10. Bring it to a boil, stirring constantly to avoid lumps.
11. Send fried mushrooms and onions to béchamel.
12. Stir, season with salt and black pepper and boil. Simmer the heat to the lowest setting, cover the pan and simmer the mushrooms in the béchamel sauce for 15 minutes. If you wish, you can sprinkle the finished appetizer with cheese shavings and bake in the oven.
See also the video recipe on how to cook champignons in béchamel sauce.
