Mushrooms in Béchamel Sauce
Appetizers • Author's
Description
Mushrooms prepared this way can be used to fill tartlets or a large puff pastry pie.
Ingredients
- Fresh Mushrooms 5 lbs
- Butter 0 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.
Step 4
Dry the mushrooms and mix them with the sauce. Serve in warmed individual plates with pieces of bread, sprinkled with finely chopped parsley.
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