Mushroom Bechamel Sauce Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Mushroom Bechamel Sauce using this recipe turns out. It is an amazing Side Dish to set the Canadian table. I am certain both of us will be in agreement that this Mushroom Bechamel Sauce is truly delectable.
Ingredients
1/3 cup butter or margarine
2 tablespoons chopped onion
1/3 cup flour
2 1/4 cups milk
1 (5-ounce) can mushroom pieces with juice, Pinch cayenne, Dash nutmeg, Salt and black pepper to taste
2-3 egg yolks
2 tablespoons cream
Directions
Melt butter or margarine in saucepan, and add onion.
Heat until onion is transparent; blend in flour.
Add milk slowly, and cook, stirring until smoothly thickened.
Add mushroom pieces and juice, with cayenne, nutmeg and salt and pepper.
Transfer to double boiler over hotâ€â€not boilingâ€â€water.
Combine egg yolks with cream, and add to sauce.
Stir 2â€â€3 minutes to heat through, and serve hot over Salmon Tart.
Makes about 3 cups
Heat until onion is transparent; blend in flour.
Add milk slowly, and cook, stirring until smoothly thickened.
Add mushroom pieces and juice, with cayenne, nutmeg and salt and pepper.
Transfer to double boiler over hotâ€â€not boilingâ€â€water.
Combine egg yolks with cream, and add to sauce.
Stir 2â€â€3 minutes to heat through, and serve hot over Salmon Tart.
Makes about 3 cups
