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.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCanadianCourseSide Dish

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 hot—not boiling—water.
Combine egg yolks with cream, and add to sauce.
Stir 2—3 minutes to heat through, and serve hot over Salmon Tart.
Makes about 3 cups

Questions, Comments and Reviews

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