Classic bechamel is a delicate creamy milk sauce with a minimum of ingredients. But in my opinion, mushrooms are asking for it, so I very often cook it according to this recipe. I tell you how best to do everything for the most harmonious taste.
Ingredients
- Mushrooms - 200 g
- Milk - 1.5 glass
- Flour - 30 g
- Butter - 40 g
- A mixture of peppers with peas (ground) – 0.5 tsp.
- Salt - 3 pinches
- Nutmeg - 2 pinches
Step-by-step cooking recipe
Chop the mushrooms and fry until tender.
Separately fry the flour in butter.
Constantly stirring, pour in warm milk.
Bring the sauce to a boil, add spices and boil for a minute.
Add the mushrooms and boil the bechamel for another 2-3 minutes.
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