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Mushroom bechamel sauce
Bechamel sauce is so popular that sometimes I think it can surpass mayonnaise. Perhaps in some not the closest future, it can happen. So bechamel. I have got a wonderful recipe of mushroom bechamel. It is very tasty and the mushroom flavor drives me crazy. You should try it.
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Mushroom bechamel sauce preparation
Ingredients
50 g of butter
50 g of flour
400 ml of mushroom broth
40 g of dried mushrooms
1 liter of water
to taste salt
Mushroom bechamel sauce: Directions
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.
Cooking is easy!
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