Bechamel sauce in combination with mushrooms
After all, the products complement each other perfectly, creating an incredibly sophisticated set of aromas and tastes.
The Bechamel sauce in combination with mushrooms received special popularity in the field of culinary around the world. It can be presented as a separate dish or as an addition to the main one.
The main thing is to follow the correct sequence in the execution of all processes for preparing a delicious dressing, recommendations and tips.
Content
Ceps with Bechamel sauce
One of the simplest but most refined recipes for novice cooks is mushrooms in a white sauce. To prepare, you will need:
- 1 kg of fresh porcini mushrooms.
- 50 g of butter.
- Half a lemon.
- 4 tbsp. l sunflower oil.
- 3 tbsp. l wheat flour.
- 750 ml of milk.
- 2 egg yolks.
- A bunch of chopped parsley.
- Salt and ground black pepper to taste.
To implement the recipe for Bechamel sauce, you need to deal with mushrooms. If they are small, then you just need to wash them, if these are large specimens, then cut them into large pieces. To prepare them, you need a pan in which you need to melt 25 g of oil and add the juice of half a lemon there. Pour mushrooms into the pan and cook them for about 5 minutes, stirring constantly. After that just turn off the fire and put aside.
The next and most difficult step will be the preparation of Bechamel sauce.
Sunflower and remaining butter are heated in a frying pan.
Flour is added to it and all together is fried for about 2 minutes.
Next, milk is added.
At this stage, it should be remembered that the milk is poured in small portions, and the sauce is thoroughly stirred with a whisk.
All these actions are aimed at preventing the appearance of lumps. As a result, the mass should thicken.
Next, you need to beat the yolks in a separate plate and add quite a bit of sauce to them, stirring actively. This will help the yolks not curl when added.
After pouring the yolks into the pan, mix everything together, and also do not forget to salt and pepper.
Mushrooms cooked with Bechamel sauce are almost ready. It remains only to connect the two parts of the dish. Mix the mushrooms with the cooked sauce and serve hot, after sprinkling with chopped parsley.
Champignon mushrooms in Bechamel sauce with cheese
You need to start cooking with mushrooms, namely champignons, which will need 1 kg. They need to be cut into medium-sized slices and fry in a skillet over medium heat for about 5-7 minutes with the addition of juice from half a lemon.
For frying, you can use both sunflower and butter in an amount of 50 g.
After time, the mushrooms are removed from the fire, salted and pepper to taste.
The next step is to prepare the sauce itself, which is done in this way: melt 60 g butter in a pan and fry 4 tbsp. l flour until golden brown, constantly stirring it. Finely chop the half of the onion and place in the pan to the flour.Fry all the ingredients together for about 3 minutes, then start gradually, add milk in small portions, while stirring the contents of the pan with a whisk. Milk will need 4 cups. After all this mass should boil for about 15 minutes over low heat. Next, the future sauce must be removed from the heat, cool a little, and then beat with a blender in order to obtain a homogeneous consistency. The next step is to add 100 g of cream and reheat. At the final stage, you need to grate 150 g of parmesan on a fine grater and add to the bulk. When the cheese is completely melted, cooking can be completed.
Mushrooms prepared in advance should be poured with sauce, salt and pepper to taste and mix thoroughly. Mushrooms cooked with Bechamel sauce and cheese are ready. Before serving, you can add a pinch of chopped herbs or 30 g of grated parmesan.
Spaghetti in combination with mushrooms and Bechamel sauce
The list of ingredients for this recipe includes:
- Spaghetti - 400 g
- Honey agarics - 200 g.
- Butter - 60 g.
- Flour - 3 tbsp. l
- Olive oil - 2 tbsp. l
- Milk - 0.5 l.
- Egg yolk - 1 pc.
- Parmesan - 50 g.
- Italian herbs, salt, pepper - to taste.
It is necessary to cut mushrooms into thin plates and fry them in a dry frying pan until cooked, then add salt, pepper and remove from heat. Next, melt 2/3 of the butter in a saucepan, add the flour to it and, stirring, fry it until yellow. After that, you need to start pouring milk in small portions and make sure that no lumps appear, salt and pepper. This mixture should be cooked for about 10 minutes before thickening. It is important to constantly stir the contents of the stewpan with a whisk. The next step is to add the yolk. The main thing is to cool the sauce a little before this so that the egg yolk does not curl. After that you can add the rest of the oil and grated cheese, cover the sauce with a lid.
As the Bechamel cools, it's time for spaghetti. Place the pasta in boiling salt water and cook until al dente. It usually takes about 10-12 minutes to cook. After time, the finished spaghetti must be placed on a separate plate, pour olive oil, put mushrooms on them and pour all this splendor with the contents of the stewpan. Bechamel sauce in combination with mushrooms and spaghetti will definitely please every lover of gourmet, but satisfying food.
Chicken with Bechamel sauce with mushrooms
Finely chop 100 g of onion and 300 g of mushrooms. In a pan, heat 1 tbsp. l olive oil and fry onion for 5 minutes on it, and then add the champignons and keep in the pan for another 10 minutes. Cut 500 g of chicken fillet, put it in a mold greased with a teaspoon of olive oil, salt, pepper to taste and mix. Top with mushrooms and onions.
Pour 1 cup of milk into the stewpan, add a pinch of salt, pepper and nutmeg and put on a small fire. Add 2 tbsp. l flour and bring to a boil, stirring. Cook the mixture until the sauce thickens (about 10-15 minutes). Pour the chicken in the prepared sauce, sprinkle 100 g of mozzarella on top and bake for 25 minutes at 200 degrees. Using a photo, the recipe for Bechamel sauce with mushrooms and chicken will be easier to appreciate, because the images below show the aesthetics of this dish.
