Sauce Bechamel Aux Champignons (White Sauce With Mushrooms)

Recipe by -GEORGE-
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Prepare a sauce bechamel:.
  • Melt 2 tablespoons of butter in a small sauce pan over medium heat.
  • Stir in the flour and cook for a couple of minutes.
  • Do not allow the flour to brown.
  • Gradually mix in the milk and bring to a low boil.
  • When the sauce is thick and smooth, stir in the nutmeg and pepper.
  • Taste for salt.
  • Keep the sauce at a low simmer until needed.
  • Prepare the mushrooms:.
  • Heat 2 tablespoons of butter in a fry pan over medium heat.
  • Add the sliced mushrooms, sprinkle lightly with salt and cook.
  • Stir often to prevent burning.
  • When the mushrooms start to release water, add the lemon juice and increase the heat to high.
  • When all the liquid has evaporated, add the mushrooms to the sauce.
  • Just before serving, off the heat, stir in the last 1 tablespoon of butter.
Advertisement