Dumplings with Béchamel Sauce and Mushrooms

Appetizers | Argentinian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Dumplings with Béchamel Sauce and Mushrooms

Ingredients

Champignons - 25 oz
Onion - 10 oz
Sour Cream - 5 oz
Worcestershire Sauce - 0 fl oz
Vegetable Oil - 0 fl oz
Milk - 15 fl oz
Wheat Flour - 5 oz
Butter - 0 oz
Nutmeg - ½ g
Potato - 15 oz
Chicken Egg - 2 pieces
Ground Black Pepper - 0 oz
White Pepper (whole) - 0 oz
Salt - 0 oz
Hard Cheese - to taste
Parsley - 1 tablespoon

Step by Step guide

Step 1

Prepare the béchamel sauce: melt the butter, add the flour, and cook without changing its color. Combine the milk, a portion of salt (7.5 g), white pepper (1 g), and nutmeg (1 g), mix, and heat until almost boiling. Gradually add the prepared flour mixture to the warmed milk while continuously whisking. Once the mixture thickens, remove it from the heat (simmer for 3-5 minutes). Take off the stove and season with salt to taste.

Step 2

Prepare the filling: slice the onion into thin strips and cut the mushrooms into large pieces. Sauté the onion in vegetable oil first, then add the mushrooms. Season with salt and pepper. Remove from heat and mix with sour cream. Stir in the prepared béchamel sauce. Add Worcestershire sauce. Bring to a gentle simmer and then remove from heat.

Step 3

Prepare the potato pancakes: grate the potatoes on a coarse grater and squeeze out excess moisture. Add an egg, 40 grams of flour, 2 grams of salt, and 2 grams of pepper, and mix well. Shape into patties and fry in vegetable oil on both sides until cooked through.