As you know, Bulgarian cuisine boasts not only a variety of main courses and appetizers, but also various sauces and dressings.

People believe that they are the ones who give food such sophistication and uniqueness and create an extravaganza of tastes and aromas. And Bechamel sauce is a clear confirmation of this. No wonder it is in great demand in expensive restaurants.

And today we will try to prepare its variation - "Béchamel sauce with mushrooms". It will add a little spice to your favorite dish.

Bechamel sauce with mushrooms - homemade recipe.

Ingredients needed (for two servings):

2.5 tbsp. fresh milk,

1 tbsp. mushrooms (white ones are best),

3 tbsp. l. butter (not vegetable!),

3 tbsp. premium wheat flour,

2 egg yolks,

1 tbsp. broth,

salt to taste.

Method of preparation: dissolve the butter over low heat, add wheat flour and, stirring constantly, bring the mixture to a golden brown color.

During this process, carefully and gradually pour in the milk until a thick, homogeneous mass is obtained.

In 0.5 tbsp. Add the yolks to the milk, mix and also pour into the resulting mixture.

Hold for half a minute, and then add more broth (meat or chicken), salt and bring to a boil.

After this, remove the sauce from the heat, pour another 0.5 tbsp into it. milk, add the chopped mushrooms and continue cooking for 15 minutes over low heat.

Immediately after the bechamel has been removed from the heat, add a spoonful of oil and stir.

Bechamel sauce with mushrooms perfect with chicken, eggs, brains or just as a salad dressing.

It can make ordinary meat more juicy and interesting. Mushrooms add flavor to these dishes.

He categorically does not accept combinations with fish, but this sauce creates a good combination with shrimp. The main thing is not to be afraid to experiment, because this is how new dishes appear!

Bechamel sauce with mushrooms - Thermomix Show. Issue 10. (Video recipe)

In this article we will describe three... even 4! Bechamel sauce recipe. So, let's begin..

How to make Bechamel sauce

You don’t have to be a professional chef to delight yourself, your family and friends with delicious dishes prepared by yourself. At the same time, there is absolutely no need to learn how to cook numerous dishes. You just need to learn how to cook what fills the most ordinary everyday dishes, and what gives them the main part of their aroma and specificity. We are talking about sauces - an integral part of any kitchen, which is used with most culinary masterpieces. One of the representatives of a large group of sauces is the so-called “white sauce” or bechamel. The sauce is absolutely easy to prepare, but it can radically change the idea of ​​the abilities of the person who prepared the dish and his tastes.

So, to prepare bechamel sauce you need the following ingredients:

• 0.75 liters of milk;
• 1 onion;
• a little bay leaf;
• 50 grams of butter;
• a little salt and pepper;
• a third of a glass of flour (about 30 grams).

We begin to prepare bechamel in the most common way. The onion head must be finely chopped and sprinkled with bay leaf. Pour the resulting mixture with the prepared volume of milk and bring everything together to a boil. Then you need to stir the flour with butter until a homogeneous yellowish mass is formed. Place this mass in a saucepan and pour in the milk obtained after boiling with onions and bay leaves in a thin stream. After this, you need to boil the resulting mixture again (stirring it continuously), after boiling, add salt and pepper to taste. Then you need to cook the resulting mass over low heat for 15-20 minutes, without ceasing to stir. The bechamel is ready, all that remains is to strain the contents of the pan and season the main dish with the sauce.

Recipe for Bechamel Sauce for Lasagne

The recipe for making bechamel sauce for lasagna is slightly different from the above. To prepare this sauce, you need to put a little butter in a frying pan, heat it and fry the flour in the oil, but do not allow the flour to darken. After this, without stopping heating the frying pan, you need to pour milk into it in a thin stream, continuing to stir the contents. Then heat the pan over medium heat for about 15 minutes, then add salt and pepper, as well as seasonings to taste. Our bechamel as a sauce for lasagna is ready.

Bechamel sauce recipe with cheese

To prepare Bechamel sauce with cheese, you only need three main ingredients:

• cheese (about 400 grams),
• a little milk (preferably about 0.7 liters),
• a little cream (about 0.5 cups).

After pouring milk into a frying pan, you need to heat it and add the prepared cream. After this, you need to dip the finely chopped cheese into the resulting mixture and heat for another 15-20 minutes. Add seasonings to taste, salt and pepper to the sauce. There are no special requirements for a specific type of cheese to make bechamel sauce.

Recipe for Bechamel sauce with mushrooms

To prepare bechamel sauce with mushrooms, in addition to flour, milk and butter, you will need about 300 grams of mushrooms. You can take any mushrooms, preferably small ones, since in this case you won’t have to chop them (you can simply separate the stems from the caps). You need to heat a frying pan with butter, then fry the flour and add milk. After milk, immediately add mushrooms to the pan and fry the resulting mass for 20–30 minutes, avoiding burning. Bechamel sauce with mushrooms is ready.

As you know, Bulgarian cuisine boasts not only a variety of main courses and appetizers, but also various sauces and dressings.

People believe that they are the ones who give food such sophistication and uniqueness and create an extravaganza of tastes and aromas. And the Bechamel sauce is a clear proof of this. No wonder it is in great demand in expensive restaurants.

And today we will try to prepare its variation - "Béchamel sauce with mushrooms". It will add a little spice to your favorite dish.

Bechamel sauce with mushrooms - homemade recipe.

Ingredients needed (for two servings):

2.5 tbsp. fresh milk,

1 tbsp. mushrooms (white ones are best),

3 tbsp. l. butter (not vegetable!),

3 tbsp. premium wheat flour,

2 egg yolks,

1 tbsp. broth,

salt to taste.

Method of preparation: dissolve the butter over low heat, add wheat flour and, stirring constantly, bring the mixture to a golden brown color.

During this process, carefully and gradually pour in the milk until a thick, homogeneous mass is obtained.

In 0.5 tbsp. Add the yolks to the milk, mix and also pour into the resulting mixture.

Hold for half a minute, and then add more broth (meat or chicken), salt and bring to a boil.

After this, remove the sauce from the heat, pour another 0.5 tbsp into it. milk, add the chopped mushrooms and continue cooking for 15 minutes over low heat.

Immediately after the bechamel has been removed from the heat, add a spoonful of oil and stir.

Bechamel sauce with mushrooms perfect with chicken, eggs, brains or just as a salad dressing.

It can make ordinary meat more juicy and interesting. Mushrooms add flavor to these dishes.

Try making cauliflower pudding and surprise your family and friends.
600 g cauliflower.
50 g flour.
1 liter of milk.
60 g butter.
3 eggs.
1 onion.
Parsley.
Nutmeg.
Salt and white pepper.

Divide the cauliflower into florets and boil until soft in salted water. Place the cabbage in a colander and let the water drain. Place the inflorescences on a paper towel.
Press the cauliflower through a sieve and leave in the pan near the heat to allow the liquid to continue to evaporate.
Prepare bechamel sauce: mix half a liter of milk, 30 g. butter, 30 gr. flour. Add salt, pepper, grated nutmeg and cook for fifteen minutes, stirring very slowly. When the sauce thickens, mix it with the grated cabbage. Add three egg yolks and mix well.
Beat the egg whites into a thick foam, add to the previously prepared sauce and place in a greased form. Place in a water bath in the oven for 40 minutes. When the pudding is ready, remove it from the oven and let it sit for 10 minutes before removing it from the pan.
Prepare regular bechamel sauce from the remaining milk, butter and flour.
Place the pudding on a plate, pour the sauce over it and serve.

In cooking, there are many recipes and combinations of ingredients that are already considered classics.

After all, the products perfectly complement each other, creating an incredibly sophisticated combination of aromas and tastes.

Bechamel sauce in combination with mushrooms has become especially popular in the culinary field all over the world. It can be presented as a separate dish or as an addition to the main dish.

The main thing is to observe the correct order in the execution of all processes of preparing a delicious dressing, recommendations and advice.

Porcini mushrooms with Bechamel sauce

One of the simplest but most delicious recipes for beginner cooks is mushrooms in white sauce. To prepare you will need:

• 1 kg of fresh porcini mushrooms.
• 50 g butter.
• Half a lemon.
• 4 tbsp. l. sunflower oil.
• 3 tbsp. l. wheat flour.
• 750 ml milk.
• 2 egg yolks.
• A bunch of chopped parsley.
• Salt and ground black pepper - to taste.

To bring the Bechamel sauce recipe to life, you need to deal with mushrooms. If they are small, then you just need to wash them, but if they are large specimens, then cut them into large pieces. To prepare them, you will need a saucepan in which you need to melt 25 g of butter and add the juice of half a lemon. Add the mushrooms to the pan and cook them for about 5 minutes, stirring constantly. Then simply turn off the heat and put it aside.

The next and most difficult step will be preparing the Bechamel sauce.

Heat the sunflower oil and remaining butter in a frying pan.

Flour is added to it and everything is fried together for about 2 minutes.

At this stage, remember that the milk is poured in small portions, and the sauce is thoroughly stirred with a whisk.

All these actions are aimed at preventing the appearance of lumps. As a result, the mass should thicken.

After pouring the yolks into the frying pan, stir everything together, and don’t forget to add salt and pepper.

Mushrooms cooked in Bechamel sauce are almost ready. All that remains is to combine the two parts of the dish. Mix the mushrooms with the prepared sauce and serve hot, first sprinkled with chopped parsley.

Champignon mushrooms with Bechamel sauce and cheese

You need to start cooking with mushrooms, namely champignons, of which you will need 1 kg. They need to be cut into medium-sized slices and fried in a frying pan over medium heat for about 5-7 minutes with the addition of juice from half a lemon.

For frying, you can use both sunflower and butter in an amount of 50 g.

After the time has passed, remove the mushrooms from the heat and add salt and pepper to taste.

The next step is preparing the sauce itself, which is made in this way: melt 60 g of butter in a frying pan and fry 4 tbsp. l. flour until golden brown, stirring constantly. Finely chop half the onion and add to the frying pan with the flour. Fry all the ingredients together for about 3 minutes, then begin to gradually add milk in small portions, simultaneously stirring the contents of the pan with a whisk. You will need 4 cups of milk. Afterwards, this whole mass should boil for about 15 minutes over low heat. Next, the future sauce needs to be removed from the heat, cool slightly, and then beat with a blender to obtain a homogeneous consistency. The next step is to add 100g of heavy cream and reheat. At the final stage, you will need to grate 150 g of Parmesan on a fine grater and add to the main mass. When the cheese is completely melted, cooking can be completed.

Mushrooms prepared in advance should be poured with sauce, salt and pepper to taste and mixed thoroughly. Mushrooms cooked in Bechamel sauce with cheese are ready. Before serving, you can add a pinch of chopped herbs or 30 g of grated Parmesan.

Spaghetti combined with mushrooms and Bechamel sauce

The list of ingredients for this recipe includes:

• Spaghetti – 400 g.
• Honey mushrooms – 200 g.
• Butter – 60 g.
• Flour – 3 tbsp. l.
• Olive oil – 2 tbsp. l.
• Milk – 0.5 l.
• Egg yolk – 1 pc.
• Parmesan – 50 g.
• Italian herbs, salt, pepper - to taste.

It is necessary to cut the honey mushrooms into thin slices and fry them in a dry frying pan until tender, then add salt and pepper and remove from the heat. Next, melt 2/3 of the butter in a saucepan, add flour to it and, stirring, fry it until it turns yellow. Afterwards, you need to start pouring milk in small portions and make sure that no lumps appear, add salt and pepper. This mixture should be simmered for about 10 minutes until thickened. It is important to constantly stir the contents of the saucepan with a whisk. The next step is adding the yolk. The main thing is to cool the sauce a little before doing this so that the egg yolk does not curdle. Then you can add the rest of the butter and grated cheese, cover the sauce with a lid.

While the Bechamel is cooling, it’s time for the spaghetti. Place pasta in boiling salted water and cook until al dente. Cooking usually takes about 10-12 minutes. After the time has passed, the finished spaghetti should be placed on a separate plate, poured with olive oil, mushrooms should be placed on it and the contents of the stewpan should be poured over all this splendor. Bechamel sauce combined with mushrooms and spaghetti will definitely please every lover of refined but satisfying food.

Chicken with Bechamel sauce and mushrooms

Finely chop 100 g of onion and 300 g of champignons. Heat 1 tbsp in a frying pan. l. olive oil and first fry the onion in it for 5 minutes, then add the champignons and keep in the pan for another 10 minutes. Cut 500 g of chicken fillet, place it in a mold greased with a teaspoon of olive oil, add salt and pepper to taste and stir. Place mushrooms and onions on top.

Pour 1 glass of milk into a saucepan, add a pinch of salt, pepper and nutmeg and place on low heat. Add 2 tbsp. l. flour and bring to a boil, stirring. Cook the mixture until the sauce thickens (about 10-15 minutes). Pour the prepared sauce over the chicken, sprinkle 100 g of mozzarella on top and bake for 25 minutes at 200 degrees. With the help of a photo, the recipe for Bechamel sauce with mushrooms and chicken will be easier to appreciate, since the images below show all the aesthetics of this dish.

Fried mushrooms in bechamel sauce - a quick dish. But despite this, it has a lot of sophistication, taste and aroma! Read the step-by-step recipe with photos on how to prepare this delicious dish. Video recipe.
Recipe contents:

• Ingredients
• Step-by-step preparation of fried mushrooms in béchamel sauce
• Video recipe

If you have not yet prepared mushrooms with bechamel sauce at home, be sure to repeat this simple recipe. This is a real delight that goes well with any side dish: meat, fish, vegetables, spaghetti and potatoes as a gravy. This dish can be served on both everyday and holiday tables. Both family and guests will enjoy eating this hot dish. To prepare this recipe, a minimum set of products is required, which is available in almost every home. Milk, butter and flour are the main ingredients for a thick white béchamel sauce. Classic bechamel gives mushrooms a rich taste and satiety, moreover, the food looks very appetizing and acquires a romantic, subtle aroma.

In addition to the ingredients for the sauce, you will need the main product of the dish - mushrooms. The classic recipe calls for the use of porcini mushrooms or champignons. But for everyday use, 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 mushrooms chosen. Also, each mushroom requires certain preparatory work. Before frying, fresh forest mushrooms must first be boiled, dry ones must be soaked in water, rinsed and boiled, frozen mushrooms must be thawed, and champignons must be immediately fried. Ingredients:

• Mushrooms - 500 g (frozen are used in the recipe)
• Milk - 250 ml
• Ground black pepper - a pinch
• Ground nutmeg - a pinch
• Butter - 30 g
• Onions - 1 pc.
• Salt - 0.5 tsp. or to taste
• Flour - 1 tbsp.

tutknow.ru

Mushrooms in modern cooking

Nowadays, sauces with mushrooms are widely used in any European cuisine, especially if they are white - the best, “noble” and highest quality of all. They are used both fresh and dried - this does not change the taste of the finished sauce, and the recipe is supplemented with only one point - the need to soak the dried mushrooms. It is very good with champignons. The classic white sauce acquires a romantic, subtle aroma and taste. The preparation of bechamel itself does not become more difficult.

Mushroom bechamel

How to prepare bechamel sauce with mushrooms? You need to choose the right products for it. This is especially true for mushrooms - the quality and taste of the finished dish directly depends on them.

The classic recipe calls for the use of porcini mushrooms or champignons. For everyday use, you can use other, simpler mushrooms, even russula. Of course, such mushroom sauce cannot be compared with the real, classic one.

Any mushrooms must first be boiled, but some nuances should be taken into account:

• If dry mushrooms are used, before cooking they should be soaked in cold water for 2–4 hours, rinsed well and boiled. Then cut into small pieces.
• If using fresh ones, simply boil and cut into small pieces.
• There is no need to boil the champignons when cooking.

Prepare the base for the mushroom sauce:

• To obtain a uniform consistency, the mushrooms are whipped in a blender
• if small pieces are desired, boiled mushrooms are passed through a meat grinder.

Cooking bechamel

You will need the following set of products:

• milk – 1 liter;
• butter – 100 grams + 1 tablespoon;
• wheat flour – 100 grams;
• garlic – 1 clove;
• onion – 1 piece;
• carrots – 50 grams;
• dried porcini mushrooms – a handful, or 300–350 grams of fresh ones;
• salt, ground pepper - to taste;
• nutmeg - to taste.

Calorie content is about 120 kcal per 100 grams. This is a medium calorie dish.

It is contraindicated to give it to children under 3–4 years of age: it is too heavy for their stomachs, and mushrooms are poorly digestible at this age.

• It is better to take high-fat milk for white sauce; you can even add cream to it.
• the oil should not be lower than 78% fat content. If it is less than 70, it is most likely a spread. There is a lot of moisture in it, it will just spoil the taste of the sauce.
• You can add a little potato starch to the flour, about a teaspoon per 100 grams of flour - this will make the sauce more tender.

Preparation

1. In a thick-bottomed saucepan, melt the butter over low heat. It should be warm. Under no circumstances should it be brought to a boil.


2. Add all the flour at once. The butter must be continuously stirred so that the flour dissolves evenly, otherwise lumps will form. It can be difficult to break them. Flour - the basis of bechamel - should be slightly golden in color. Add crushed garlic and other spices. The sauce will have the consistency of sour cream. If you need it more liquid, just add less flour.
3. In a separate frying pan, lightly fry the onion. Grate the carrots on a fine grater and add to the onions. Add the prepared mushroom mixture and simmer for 15 minutes.
4. Add milk heated to 40–45 degrees to the bechamel. This way, no lumps form in the sauce itself. It must be stirred continuously so that it does not burn. Milk should also be added in small portions - literally a few tablespoons. This will reduce the likelihood of lumps appearing.
5. Add the prepared mushrooms to the sauce and simmer for another 3-5 minutes.

That's it, the mushroom white sauce is ready.

During the cooking process, do not get carried away with spices. They should only slightly shade, emphasize the taste and aroma of mushrooms, and not overwhelm it. The recipe even allows for their complete absence.

Bechamel sauce requires two methods of preparation - quick and long. The composition, appearance and consistency when prepared using both methods are identical, the recipe is the same, the difference lies in the final taste.

With the fast method, it cooks for about 10–12 minutes at a high temperature of brewing flour, but at the same time it acquires the taste of jelly or paste. The method seems cheaper.

If cooked for a long time, it will cook for more than 40–45 minutes. In this case, the aftertaste disappears, bechamel reveals all its qualities, becomes truly tasty and aromatic.

Mushroom bechamel sauce can be stored in the refrigerator for 2-3 days. Just put it in a jar and pour melted butter on top. It will harden in the refrigerator and will not allow bacteria to develop on the surface.

edimsup.ru

Bechamel sauce with mushrooms - homemade recipe.

Ingredients needed (for two servings):

2.5 tbsp. fresh milk,

1 tbsp. mushrooms (white ones are best),

3 tbsp. l. SЃР»РёРІРѕС‡РЅРѕРіРѕ масла (not vegetable!),

3 tbsp. premium wheat flour,

2 egg yolks,

1 tbsp. broth,

salt to taste.

Method of preparation: dissolve the butter over low heat, add wheat flour and, stirring constantly, bring the mixture to a golden brown color.

During this process, carefully and gradually pour in the milk until a thick, homogeneous mass is obtained.

In 0.5 tbsp. Add the yolks to the milk, mix and also pour into the resulting mixture.

Hold for half a minute, and then add more broth (meat or chicken), salt and bring to a boil.

After this, remove the sauce from the heat, pour another 0.5 tbsp into it. milk, add the chopped mushrooms and continue cooking for 15 minutes over low heat.

Immediately after the bechamel has been removed from the heat, add a spoonful of oil and stir.

Perfect with chicken, eggs, brains or just as a salad dressing.

It can make ordinary meat more juicy and interesting. Mushrooms add flavor to these dishes.

www.liveinternet.ru

Porcini mushrooms with Bechamel sauce

One of the simplest but most delicious recipes for beginner cooks is mushrooms in white sauce. To prepare you will need:

• 1 kg of fresh porcini mushrooms.
• 50 g butter.
• Half a lemon.
• 4 tbsp. l. sunflower oil.
• 3 tbsp. l. wheat flour.
• 750 ml milk.
• 2 egg yolks.
• A bunch of chopped parsley.
• Salt and ground black pepper - to taste.

To bring the Bechamel sauce recipe to life, you need to deal with mushrooms. If they are small, then you just need to wash them, but if they are large specimens, then cut them into large pieces. To prepare them, you will need a saucepan in which you need to melt 25 g of butter and add the juice of half a lemon. Add the mushrooms to the pan and cook them for about 5 minutes, stirring constantly. Then simply turn off the heat and put it aside.

The next and most difficult step will be preparing the Bechamel sauce.

Mushrooms cooked in Bechamel sauce are almost ready. All that remains is to combine the two parts of the dish. Mix the mushrooms with the prepared sauce and serve hot, first sprinkled with chopped parsley.

Champignon mushrooms with Bechamel sauce and cheese

You need to start cooking with mushrooms, namely champignons, of which you will need 1 kg. They need to be cut into medium-sized slices and fried in a frying pan over medium heat for about 5-7 minutes with the addition of juice from half a lemon.

For frying, you can use both sunflower and butter in an amount of 50 g.

After the time has passed, remove the mushrooms from the heat and add salt and pepper to taste.

The next step is preparing the sauce itself, which is made in this way: melt 60 g of butter in a frying pan and fry 4 tbsp. l. flour until golden brown, stirring constantly. Finely chop half the onion and add to the frying pan with the flour. Fry all the ingredients together for about 3 minutes, then begin to gradually add milk in small portions, simultaneously stirring the contents of the pan with a whisk. You will need 4 cups of milk. Afterwards, this whole mass should boil for about 15 minutes over low heat. Next, the future sauce needs to be removed from the heat, cool slightly, and then beat with a blender to obtain a homogeneous consistency. The next step is to add 100g of heavy cream and reheat. At the final stage, you will need to grate 150 g of Parmesan on a fine grater and add to the main mass. When the cheese is completely melted, cooking can be completed.

Mushrooms prepared in advance should be poured with sauce, salt and pepper to taste and mixed thoroughly. Mushrooms cooked in Bechamel sauce with cheese are ready. Before serving, you can add a pinch of chopped herbs or 30 g of grated Parmesan.

Spaghetti combined with mushrooms and Bechamel sauce

The list of ingredients for this recipe includes:

• Spaghetti – 400 g.
• Honey mushrooms – 200 g.
• Butter – 60 g.
• Flour – 3 tbsp. l.
• Olive oil – 2 tbsp. l.
• Milk – 0.5 l.
• Egg yolk – 1 pc.
• Parmesan – 50 g.
• Italian herbs, salt, pepper - to taste.

It is necessary to cut the honey mushrooms into thin slices and fry them in a dry frying pan until tender, then add salt and pepper and remove from the heat. Next, melt 2/3 of the butter in a saucepan, add flour to it and, stirring, fry it until it turns yellow. Afterwards, you need to start pouring milk in small portions and make sure that no lumps appear, add salt and pepper. This mixture should be simmered for about 10 minutes until thickened. It is important to constantly stir the contents of the saucepan with a whisk. The next step is adding the yolk. The main thing is to cool the sauce a little before doing this so that the egg yolk does not curdle. Then you can add the rest of the butter and grated cheese, cover the sauce with a lid.

While the Bechamel is cooling, it’s time for the spaghetti. Place pasta in boiling salted water and cook until al dente. Cooking usually takes about 10-12 minutes. After the time has passed, the finished spaghetti should be placed on a separate plate, poured with olive oil, mushrooms should be placed on it and the contents of the stewpan should be poured over all this splendor. Bechamel sauce combined with mushrooms and spaghetti will definitely please every lover of refined but satisfying food.

grib-info.ru

Step-by-step recipe with photos

I propose to prepare a delicious dish that all passionate mushroom lovers will appreciate. Mushrooms baked with béchamel sauce are unforgettably tasty and satisfying. The dish can be prepared not only for a home-cooked lunch or dinner. Mushrooms are perfect for any holiday feast. It is advisable to consume them immediately after preparation. The cooking process is not at all difficult if you carefully read and look at our recipe. So let's get started.

Take the following products.

Peel the onions. Cut into thin half rings. Heat sunflower oil in a frying pan. Add onions. Fry over low heat until soft. Stir occasionally with a wooden spatula.

Rinse the champignons under running water. Dry. If desired, peel off the skin. Cut into thin slices. Add to the fried onions. Salt and pepper to taste. Stir. Fry over medium heat until the liquid that forms when frying the mushrooms evaporates.

Time to make the sauce. Add butter to the saucepan. Place on low heat. Melt until liquid consistency.

Add sifted wheat flour. Using a kitchen whisk, stir quickly to ensure there are no flour lumps.

Pour milk in a thin stream. Mix well with a spatula. Bring to a boil.

Season to taste with salt, ground black pepper, and nutmeg.

Place the prepared mushrooms into portioned molds.

Add a small portion of grated hard cheese.

Pour in bechamel sauce. Place in the oven at 180 degrees for 15-20 minutes, until a light golden crust forms.

Mushrooms baked with bechamel sauce are ready. Serve immediately.

Bon appetit!