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In cooking, there are many recipes and combinations of ingredients that are already considered classics.
After all, the products complement each other perfectly, creating an incredibly sophisticated combination of aromas and tastes.
Bechamel sauce in combination with mushrooms has gained particular popularity in the field of culinary all over 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 the processes of preparing a delicious dressing, recommendations and tips.
Porcini mushrooms with bechamel sauce
One of the simplest but most delicious recipes for beginner cooks is mushrooms in white sauce. For preparation it will be required:
- 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 yolk.
- Bunch of chopped parsley.
- Salt and 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, but if they are large specimens, then cut them into large pieces. To prepare them, you need a saucepan in which you need to melt 25 g of butter and add the juice of half a lemon there. Pour the mushrooms into the pan and cook them for about 5 minutes, stirring constantly. After that, just turn off the fire and put it aside.
The next and most difficult step will be the preparation of the Bechamel sauce.
Mushrooms cooked with Bechamel sauce are almost ready. It remains only to connect the two parts of the dish. Mix mushrooms with prepared sauce and serve hot, after sprinkling with chopped parsley.
Champignon mushrooms with 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 fried 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 the amount of 50 g.
After the time has elapsed, the mushrooms are removed from the fire, salted and peppered to taste.
The next stage is the preparation of the sauce itself, which is produced in this way: melt 60 g of butter in a pan and fry 4 tbsp. l. flour until golden brown, stirring constantly. Finely chop half the onion and send to the pan to the flour. Fry all the ingredients together for about 3 minutes, then start gradually, in small portions, add milk, while stirring the contents of the pan with a whisk. You will need 4 cups of milk. After all this mass should boil for about 15 minutes on low heat. Next, the future sauce must be removed from the heat, cool slightly, and then beat with a blender in order to obtain a uniform consistency. The next step is to add 100 g of heavy cream and reheat. At the final stage, you will 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 with cheese are ready. Before serving, you can add a pinch of chopped herbs or 30 g of grated parmesan.
Spaghetti with mushrooms and bechamel sauce
The list of ingredients for this recipe includes:
- Spaghetti – 400 g.
- Honey mushrooms – 200 g.
- Butter – 60
- Flour – 3 Art. l
- Olive oil – 2 Art. l
- Milk – 0,5 l.
- Egg yolk – 1 pc.
- Parmesan – 50 g.
- Italian herbs, salt, pepper – to taste.
It is necessary to cut the mushrooms into thin slices and fry them in a dry frying pan until cooked, then salt, pepper and remove from heat. Next, melt 2/3 of the butter in a saucepan, add flour to it and, stirring, fry it until it turns yellow. After you need to start pouring milk in small portions and make sure that no lumps appear, salt and pepper. This mixture should boil for about 10 minutes until thickened. It is important to constantly stir the contents of the saucepan 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 curdle. After you can add the rest of the butter and grated cheese, cover the sauce with a lid.
While the Bechamel is cooling, it’s time for the spaghetti. Place pasta in boiling salted water and cook until al dente. Usually cooking takes about 10-12 minutes. After the time has passed, the finished spaghetti should be placed on a separate plate, poured with olive oil, put mushrooms on them and pour all this splendor with the contents of the saucepan. Sauce “Bechamel” in combination with mushrooms and spaghetti will definitely please every lover of exquisite, but satisfying food.
Chicken with bechamel sauce with mushrooms
Finely chop 100 g of onion and 300 g of mushrooms. In a skillet, heat 1 tbsp. l. olive oil and first fry the onion on it for 5 minutes, and then add the mushrooms 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 and pepper to taste and mix. Place mushrooms and onions on top.
Pour 1 cup of milk into a saucepan, add a pinch of salt, pepper and nutmeg and place over low heat. Add 2 tbsp. l. flour and bring to a boil, stirring. Simmer the mixture until the sauce thickens (about 10-15 minutes). Pour the chicken with the prepared sauce, sprinkle 100 g of mozzarella on top and bake for 25 minutes at a temperature of 200 degrees. With the help of a photo, the recipe for Bechamel sauce with mushrooms and chicken will be easier to appreciate, since the images below show all the aesthetics of this dish.