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Mushrooms with bechamel sauce

Mushrooms with bechamel sauce

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Slice the mushrooms and fry them in oil for 3-4 minutes.

Prepare the bechamel sauce: melt the butter, add the flour and finally the milk, let it boil for 2 minutes. Season to taste with salt, pepper and nutmeg.

We pour the sauce over the mushrooms, then we put them on the fire for 2 more boils, at the end we add the sour cream, dill and garlic.

Clean and prepare the meat in suitable pieces. Prepare the meat in the oven or fry it in the pan, depending on preference, until it is tender and browns well. In a hot pan we put a spoonful of butter and on the right heat we heat the sliced ​​mushrooms for max 10 minutes after which we leave them waiting in a bowl.

Add 50 gr. butter in the pan and melt it, sprinkle 2 tablespoons with flour and stir continuously until a firmer paste results. We start to slowly add hot milk while we do not stop mixing. Incorporate slowly, gradually all the milk and let it boil for another 2-3 minutes, & # 8211 to cook the flour well, - without stopping mixing, because it sticks very easily.

Add the mushrooms and keep on the fire for 2-3 minutes, stirring constantly

If you think the sauce is too thick, add a little more milk. Season with salt and ground white pepper (if it is not white, black is also used). Originally, nutmeg is added to the bechamel sauce, so if you want you can add it. I'm not used to it. Along with the spices, add the hardened mushrooms, let them simmer for another minute and turn off the heat. Flavor with freshly chopped parsley. Add the hot bechamel sauce over the browned chicken.

Mushrooms au gratin with cheese and creamy cream sauce with garlic & # 8211 in the oven

Mushrooms au gratin with cheese and creamy cream sauce with garlic & # 8211 in the oven. Baked mushroom recipe with cheese and white sauce with cheese (Mornay sauce). Mushroom recipes. Vegetable au gratin recipes with cheese.

I am a big fan of mushrooms and I cook them in many ways. This time I bought a casserole of pretty small white mushrooms and divided them: I made bread in half (the recipe here) and I au gratin the rest: baked mushrooms with cheese.

These mushrooms came out in the oven with melted and browned cheese! A madness!

These cheese au gratin mushrooms have a creamy white sauce with cheese & # 8211 Mornay sauce (the recipe here). It is prepared on the basis a Bechamel sauce to which butter, cream and grated cheeses are added: Ementaler, Gruyere, Cheddar, Parmesan, etc.

This sauce goes well with more vegetables or pasta and I will leave you with more recipes at the end of the article. Instead of mushrooms you can put boiled potatoes, bunches of cauliflower or broccoli, white or green asparagus, etc.

From the quantities below it results approx. 3-4 servings of mushrooms au gratin with cheese and creamy cream sauce with garlic.

  • 500 g white or brown mushroom mushrooms
  • 2 tablespoons oil
  • 3 cloves garlic or 2 cloves green garlic or 4-5 leurd leaves (spring)
  • salt pepper
  • 200 ml of milk
  • 20 g butter with min.82% fat (for melting)
  • 20 g of flour
  • 40 g cheese or cheese type Gruyere, Emmentaler, Cheddar, Gouda, Tilsit etc.
  • 50 g butter (for filling)
  • salt pepper
  • 100 ml natural sweet cream for whipped cream with min. 30% fat
  • optionally a little grated nutmeg

Method of preparation

For pancakes, mix the egg with the milk, then add the flour and mix well so that no lumps form. Bake on low heat and turn the pancake when it turns golden. Do this until you have finished composing.

Slice the mushrooms, cut the green onion into rounds and the bacon into small cubes.

Saute the green onion, bacon and mushrooms in a little oil, then add the finely chopped boiled chicken.

When the chicken starts to take on color, add the flour and mix well so that it does not stick to the pan, then pour the milk, stirring constantly until the sauce thickens. Cut the tarragon, sprinkle over the sauce and mix well. Season with salt and pepper.

Spread a pancake on a flat surface, put two tablespoons of the composition in the center, roll the pancake and place it in a heat-resistant dish greased with a little oil.

Put the cheese through a large grater and sprinkle over the pancakes. Put in the oven at 180 C / Gas 4 until the cheese melts and acquires a golden color.


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