Mushrooms in Béchamel Sauce

Appetizers | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushrooms prepared this way can be used to fill tartlets or a large puff pastry pie.

Ingredients

Fresh Mushrooms - 2 lbs
Butter - 1.8 oz
Lemon - ½ piece
Safflower Oil - 4 tablespoons
Wheat Flour - 3 tablespoons
Milk - 25 fl oz
Whole egg - 2 pieces
Chopped Sage Leaves - 2 tablespoons
White bread - 6 slices
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

If the mushrooms are small, just wash them without cutting. Otherwise, separate the caps from the stems and cut everything into large pieces. Place them in a pot with half of the butter and the juice of half a lemon. Cook, shaking the pot, for 6 minutes, then remove from heat and set aside.

Step 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 transfer them to a plate lined with paper towels.

Step 3

Melt the remaining butter with the sunflower oil in a saucepan, stir in the flour, and cook, stirring, 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 little sauce to them so they won't curdle when you pour them into the hot sauce. Season with salt and pepper, then remove from heat.