Fried mushrooms in béchamel sauce - a quick dish. But, despite this, there is a lot of sophistication, taste and aroma in it! Read the step-by-step photo recipe for how to cook this mouth-watering dish. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of fried mushrooms in béchamel sauce
- Video recipe
If you haven't cooked mushrooms with béchamel sauce at home yet, be sure to repeat this simple recipe. This is a real delight that goes with any side dish: meat, fish, vegetables, spaghetti and potatoes as a gravy. This dish can be served both for everyday and festive tables. Both home and guests will be happy to eat this hot meal. To prepare this recipe, a minimum set of products is required, which is available in almost every home. Milk, butter and flour are the staples for the thick white béchamel sauce. Classic béchamel gives mushrooms a rich taste and satiety, besides, the food looks very appetizing and acquires a romantic delicate aroma.
In addition to the ingredients for the sauce, it will require the main product of the dish - mushrooms. The classic recipe involves the use of porcini mushrooms or champignons. But for everyday life, you can use other, simpler mushrooms: oyster mushrooms, fresh, frozen or dried forest mushrooms. The quality and taste of the finished dish will directly depend on the selected mushrooms. Also, each mushroom requires some preparatory work. Before frying them, fresh forest mushrooms must first be boiled, dry ones - soaked in water, rinsed and boiled, frozen ones - defrost, and champignons - immediately fried.
- Caloric content per 100 g - 132 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Mushrooms - 500 g (frozen in the recipe)
- Milk - 250 ml
- Ground black pepper - a pinch
- Ground nutmeg - pinch
- Butter - 30 g
- Onions - 1 pc.
- Salt - 0.5 tsp or to taste
- Flour - 1 tablespoon
Step by step preparation of fried mushrooms in béchamel sauce, recipe with photo:
1. Peel the onions, wash and dry with a paper towel. Then chop into half rings.
2. Wash the mushrooms, dry and cut into strips. If you are using frozen mushrooms, thaw them first at room temperature. They are usually frozen pre-cooked, so they do not require additional preparation. Wash the champignons or oyster mushrooms and chop immediately. Boil fresh forest mushrooms first.
3. Melt the butter in a skillet.
4. Put onions in melted butter.
5. Pass it until transparent, stirring occasionally. Then add the prepared mushrooms.
6. Stir and continue to fry for another 10 minutes until the mushrooms are golden brown.
7. Pour milk into the pan.
8. Stir and bring milk to a boil. Then add flour to the food, sift through a fine sieve.
9. Stir well so that there are no flour lumps. Season food with salt, black pepper and ground nutmeg. Simmer and simmer, covered, for 5 minutes to thicken the sauce. Serve hot fried mushrooms in béchamel sauce immediately after cooking.
See also the video recipe on how to cook champignons in Bechamel sauce.
