Bechamel Sauce
- 1 bay leaf
- 3 parsley sprigs
- 2 thyme sprigs
- ¼ cup diced onion
- Portabella stems
- 2 cups milk
- 3½ tablespoons butter
- 3½ tablespoons flour
- sea salt and ground white pepper
- grated nutmeg
- Heat the milk with onion, bay leaf, parsley and thyme in heavy saucepan over medium heat
- Turn off just before it boils and set aside for 15 minutes to steep
- In another saucepan, make the roux by melting the butter, adding the flour and stirring constantly over medium heat for two minutes
- Quickly pour the milk through a strainer (discard the aromatics) into the roux and whisk until thickened
- Continue to stir the sauce until it begins to boil
- Transfer the mixture to a double boiler and cook for 25-30 minutes
- Alternatively, you can use a heavy saucepan and stir frequently while cooking 25-30 minutes
- Season with nutmeg, salt and pepper to taste
- Whisk in the porcini mushroom water (see mushroom lasagne recipe) until smooth
To create a lighter, more woodsy and non-dairy sauce you can replace the butter with olive oil and replace the milk with mushroom stock.
Serving size: 6 Calories: 123 Fat: 8g Saturated fat: 5g Unsaturated fat: 2g Carbohydrates: 9g Sugar: 5g Sodium: 67mg Protein: 4g Cholesterol: 24mg
Recipe by Delicious Perspective at https://deliciousperspective.com/mushroom-lasagne-roasted-asparagus/
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