Bechamel Sauce
 
Prep time
Cook time
Total time
 
Tasty bechamel sauce for mushroom lasagne recipe
Ingredients
Aromatic
  • 1 bay leaf
  • 3 parsley sprigs
  • 2 thyme sprigs
  • ¼ cup diced onion
  • Portabella stems
Sauce
  • 2 cups milk
  • 3½ tablespoons butter
  • 3½ tablespoons flour
  • sea salt and ground white pepper
  • grated nutmeg
Instructions
Aromatic
  1. Heat the milk with onion, bay leaf, parsley and thyme in heavy saucepan over medium heat
  2. Turn off just before it boils and set aside for 15 minutes to steep
Sauce
  1. In another saucepan, make the roux by melting the butter, adding the flour and stirring constantly over medium heat for two minutes
  2. Quickly pour the milk through a strainer (discard the aromatics) into the roux and whisk until thickened
  3. Continue to stir the sauce until it begins to boil
  4. Transfer the mixture to a double boiler and cook for 25-30 minutes
  5. Alternatively, you can use a heavy saucepan and stir frequently while cooking 25-30 minutes
  6. Season with nutmeg, salt and pepper to taste
  7. Whisk in the porcini mushroom water (see mushroom lasagne recipe) until smooth
Notes
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.
Nutrition Information
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/