Sauce Bechamel Aux Champignons White Sauce With Mushrooms Recipes

WHITE SAUCE OR BECHAMEL SAUCE

Steps:

• Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
• Cheese Sauce.
• Stir in 1/2 cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
• How hot should the milk be?
• Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

MUSHROOM SAUCE (SAUCE AUX CHAMPIGNONS)

Steps:

• Prepare the mushrooms and set aside.
• Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.
• Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.

SAUCE BECHAMEL AUX CHAMPIGNONS (WHITE SAUCE WITH MUSHROOMS)

Steps:

• Prepare a sauce bechamel:.
• Melt 2 tablespoons of butter in a small sauce pan over medium heat.
• Stir in the flour and cook for a couple of minutes.
• Do not allow the flour to brown.
• Gradually mix in the milk and bring to a low boil.
• When the sauce is thick and smooth, stir in the nutmeg and pepper.
• Taste for salt.
• Keep the sauce at a low simmer until needed.
• Prepare the mushrooms:.
• Heat 2 tablespoons of butter in a fry pan over medium heat.
• Add the sliced mushrooms, sprinkle lightly with salt and cook.
• Stir often to prevent burning.
• When the mushrooms start to release water, add the lemon juice and increase the heat to high.
• When all the liquid has evaporated, add the mushrooms to the sauce.
• Just before serving, off the heat, stir in the last 1 tablespoon of butter.

CLASSIC BECHAMEL: WHITE SAUCE

Steps:

• In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat.
• Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf.
• To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface.
• Serve with fish, shellfish, vegetables or egg dishes.

ESCARGOTS AUX CHAMPIGNONS

Steps:

• Pre-heat the broiler.
• Cream the softened butter with all the rest of the ingredients, except the mushrooms and snails.
• Remove the stems from the mushrooms caps (reserve for other use).
• Stuff each mushroom cap with a snail.
• Cover each snail with a spoonful of the butter mixture.
• Broil stuffed mushrooms for six to eight minutes.