Mushroom bechamel sauce

Soak dried mushrooms (40 g) in a bowl of cold water for about an hour. White mushrooms will give you the most rich taste.

After that, boil mushrooms in a saucepan with 1 liter of water for 30 minutes and strain the finished broth. We don’t need mushrooms anymore, so you can use them in any other dish.

Melt 50 g of butter in a saucepan, then add 50 g of flour. Stir vigorously until the formation of the oil crumb.

Then pour a thin stream of mushroom broth (400 ml). Don’t stop stirring with a whisk. Add salt to taste.

Cook the sauce over low heat until it reaches the desired consistency.