Mushrooms in Bechamel sauce

Recipe for Creamy Mushrooms in Béchamel Sauce

Hello! We're going to prepare some mushrooms in béchamel sauce that will transform your table with their silky texture and deep flavor. It's a dish that combines the smoothness of a classic French sauce with the earthy character of mushrooms, perfect for a quick dinner or to impress with a spectacular, no-fuss side dish.

Preparation time

Getting organized is key to enjoying stress-free cooking. Here are the estimated times for you to plan your recipe.

• Preparation: 10 minutes
• Cooking: 15 minutes
• Total: 25 minutes
• Servings: 2 to 3 people
• Difficulty: Easy

Ingredients

• 250 gr fresh mushrooms (white or portobello)
• 1 medium onion
• 2 cloves of garlic
• 25 gr butter (preferably unsalted)
• 12 gr wheat flour (approximately one level tablespoon)
• 200 ml whole milk
• Extra virgin olive oil (a drizzle)
• 50 gr grated Parmesan cheese (optional for gratin)
• Salt to taste
• Freshly ground black pepper
• Nutmeg (a pinch)
• Fresh chopped parsley for garnish

Substitution options: If you don't have butter, you can use more olive oil, although the dairy flavor will decrease slightly. If you don't have fresh onion, you can omit it or use a pinch of onion powder, but the texture of the sofrito will change. If you want a lighter version, you can substitute whole milk with semi-skimmed, although the cream will be less dense.

Utensils we will use

• Large frying pan or non-stick saucepan
• Cutting board
• Sharp knife (chef's knife or paring knife type)
• Manual whisk (wire whisk)
• Wooden spoon or silicone spatula
• Oven-safe dish (if you decide to gratin)
• Clean kitchen cloth or paper towel

Preparation

1. Cleaning the mushrooms.
   Clean the mushrooms well using a damp cloth to remove dirt or impurities. Avoid washing them under direct running water so they don't absorb extra moisture, as they act like sponges. If they are very large, cut them in half; if they are standard size, leave them whole or in thick slices according to your preference.
2. Chopping aromatics.
   Peel the onion and garlic cloves. Chop them into very small cubes (brunoise) so they integrate well into the sauce without finding large pieces when eating.
3. Initial sauté.
   Place the pan over medium heat and add a drizzle of olive oil along with part of the butter. Add the chopped onion and garlic. Let them poach slowly until the onion is transparent and tender, without burning.
4. Cooking the mushrooms.
   Slightly increase the heat and add the sliced or chopped mushrooms. Cook until they are done and have released some of their water.
5. Reserve the juice.
   It is not necessary for them to lose all their water. When they are ready, remove the mushrooms from the heat. It is vital that you reserve that dark broth they have released, as it is full of flavor and we will use it to enhance the béchamel later.
6. Prepare the roux.
   In the same pan or a clean saucepan, add the rest of the butter over medium heat. When it melts, add the flour all at once. Stir constantly with a whisk or wooden spoon so that the flour toasts slightly (blond roux). This is crucial to eliminate the raw flour taste.
7. Add the milk.
   A professional trick is to have the milk warm before adding it. Pour one-third of the glass of milk over the flour and butter mixture. Stir vigorously with a whisk to dissolve lumps.
8. Thicken the sauce.
   Continue adding the milk little by little, stirring constantly. You will see that the mixture begins to thicken and become creamy. If you notice it is too dense, you can add an extra splash of milk until you achieve the desired texture.
9. Season.
   Add salt, ground black pepper, and the pinch of nutmeg. Now incorporate the mushroom broth that we reserved earlier and mix well to unify the flavors.
10. Combine ingredients.
    Pour the cooked mushrooms into the béchamel sauce. Stir gently so they are well coated with the cream. If you prefer, you can blend a part of the mushrooms with the sauce to obtain a more homogeneous and thicker cream, leaving others whole for texture.
11. Gratin option.
    If you wish to gratinate them, preheat the oven to 180ºC. Place the mixture in an oven-safe dish. Sprinkle Parmesan cheese generously on top. Bake for about 25 minutes or until the surface is golden and bubbly.

To finish and serve

Once the sauce has the perfect consistency or the gratin is golden, remove it from the heat or oven carefully. Sprinkle fresh chopped parsley on top to give it a touch of color and freshness that cuts through the richness of the cream. Serve immediately while it is hot. This dish is very versatile; you can present it as a starter in individual ramekins or use it to accompany pasta, similar to how you would make a spaghetti with mushrooms, achieving a comforting and complete meal.

Nutritional Information

• Calories: 210 kcal
• Proteins: 8 g
• Fats: 14 g
• Carbohydrates: 12 g
• Fiber: 3 g

Note: The values shown are approximate estimates per individual serving, calculated based on the standard ingredients mentioned and may vary depending on the specific products used.

5 keys to make it perfect

Achieving a silky béchamel and perfectly cooked mushrooms has its secrets. Although it seems simple, small details make the difference between a lumpy sauce and a restaurant-quality cream. Here I share my essential tips.

1. The temperature of the milk.
Adding hot milk to the butter and flour mixture (the roux) is fundamental. The thermal shock between a hot roux and cold milk sometimes hinders the dissolution of the flour, creating lumps. By using hot milk, the ingredients integrate almost instantly, facilitating a smooth and velvety texture from the very beginning.

2. The toasting of the flour.
Don't rush when cooking the flour with the butter. You should let it bubble gently for one or two minutes until it loses its pure white color and smells slightly nutty or like biscuits. If you don't cook the flour enough, the final sauce will have a pasty and raw taste that will ruin the delicate flavor of the mushrooms.

3. Controlling the moisture of the mushrooms.
When sautéing the mushrooms, they will release water. If you're looking for an intense flavor, let that water reduce in the pan or, as indicated in the recipe, reserve it to add to the sauce. Never discard that dark liquid; it's pure umami essence that will give depth to your béchamel, differentiating it from a generic white sauce.

4. Smart use of spices.
Nutmeg is béchamel's best friend, but it's very potent. Use a very small pinch, preferably grated fresh. Its function is to subtly flavor, not to dominate the dish. The same goes for pepper; white pepper is more aesthetic because it's not visible, but black pepper provides a more interesting aroma.

5. Patience with the heat.
Béchamel sauce requires medium-low heat and constant stirring. If you turn up the heat too much to finish quickly, the milk can stick to the bottom of the pan and give a very unpleasant burnt taste. Take your time stirring with a whisk until you see that it coats (covers) the back of the spoon.

When is it ideal to enjoy it?

Mushrooms in béchamel sauce are an incredibly versatile dish that shines especially in colder months or at dinners where we seek comfort. They are ideal as a hearty first course served in clay pots, keeping warm for a long time. They also work wonderfully as a side dish for white meats; imagine this creamy sauce alongside some pork medallions, instantly elevating the meat's category.

Furthermore, it's a lifesaver recipe for impromptu family gatherings. If you have vegetarian guests, this dish (omitting cheese if necessary or using vegetable butter) becomes a worthy main course. You can even use this preparation as a filling for other recipes, similar to how you would with some stuffed portobello mushrooms, but in reverse, using the sauce to fill tartlets or vol-au-vents at a celebratory cocktail.

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Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this recipe turned out for you. Did you give it your personal touch with a different spice or perhaps try gratinating them with another type of cheese? Leave your comment and share your own tips so we can all learn together!

Culinary glossary

• Roux: A mixture of fat (usually butter) and flour cooked over medium heat, which serves as a base to thicken sauces like béchamel.
• Sweat: To cook a food, usually onion or vegetables, in fat over low heat until it softens and loses color without browning much.
• Brunoise: A technique for cutting vegetables into very small dice, approximately 1 to 2 millimeters per side, ideal for sauce bases.
• Coat: The action of covering a food with a thick sauce so that the sauce adheres to it and does not completely run off.
• Gratinate: A cooking technique that involves applying intense heat to the top of the oven to create a golden and crispy layer on the surface of the dish.