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In cooking, there are many recipes and combinations of ingredients that are already considered classics.

After all, the products perfectly complement each other, creating an incredibly sophisticated combination of aromas and tastes.

The Bechamel sauce in combination with mushrooms has gained particular popularity in the culinary field all over the world. It can be presented as a separate dish or as an addition to the main one.

The main thing is to observe the correct sequence in the execution of all processes of preparing a delicious dressing, recommendations and advice.

Porcini mushrooms with Bechamel sauce

One of the simplest but most sophisticated recipes for novice cooks is mushrooms in white sauce. For cooking you will need:

• 1 kg of fresh porcini mushrooms.
• 50 g butter.
• Half a lemon.
• 4 tbsp. l. sunflower oil.
• 3 tbsp. l. wheat flour.
• 750 ml of milk.
• 2 egg yolks.
• A bunch of chopped parsley.
• Salt and black pepper to taste.

To make the Bechamel sauce recipe come true, you need to deal with mushrooms. If they are small, then you just need to wash them, but if they are large specimens, then cut them into large pieces. To prepare them, you will need a saucepan in which you need to melt 25 g of butter and add the juice of half a lemon there. Place the mushrooms in a saucepan and cook for about 5 minutes, stirring constantly. Then just turn off the heat and set aside.

The next and most difficult stage will be the preparation of the Bechamel sauce.

In a skillet, the sunflower oil and the remaining butter are heated.

Flour is added to it and everything is fried together for about 2 minutes.

Next, milk is added.

At this stage, remember that the milk is poured in small portions and the sauce is thoroughly stirred with a whisk.

All of these actions are aimed at preventing the formation of lumps. As a result, the mass should thicken.

Next, you need to beat the yolks in a separate plate and add quite a bit of sauce to them, stirring actively. This will help keep the yolks from curdling when added.

After pouring the yolks into the pan, stir everything together, and do not forget to salt and pepper.

Mushrooms cooked with Bechamel sauce are almost ready. It remains only to connect the two parts of the dish. Combine the mushrooms with the prepared sauce and serve hot, sprinkled with chopped parsley.

Champignon mushrooms with Béchamel sauce with cheese

You need to start cooking with mushrooms, namely champignons, which will need 1 kg. They need to be cut into medium-sized slices and fry in a skillet over medium heat for about 5-7 minutes with the addition of juice from half a lemon.

For frying, you can use both sunflower and butter in an amount of 50 g.

After the time has elapsed, the mushrooms are removed from the heat, salted and pepper to taste.

The next step is to prepare the sauce itself, which is made in this way: melt 60 g of butter in a pan and fry 4 tbsp. l. flour until golden brown, stirring constantly. Finely chop half of the onion and send to the pan with flour. Fry all the ingredients together for about 3 minutes, then start gradually adding milk in small portions, while stirring the contents of the pan with a whisk. You will need 4 glasses of milk. After that, all this mass should boil for about 15 minutes over low heat. Next, the future sauce must be removed from the heat, cooled a little, and then beat with a blender in order to get a uniform consistency. The next step is to add 100 g of heavy cream and reheat. At the final stage, you will need to grate 150 g of Parmesan on a fine grater and add to the bulk. When the cheese is completely melted, you can finish cooking.

Pour the mushrooms prepared in advance with sauce, salt and pepper to taste and mix thoroughly. Mushrooms cooked in Bechamel sauce with cheese are ready. Before serving, you can add a pinch of chopped herbs or 30 g of grated Parmesan.

Spaghetti combined with mushrooms and Bechamel sauce

The list of ingredients for this recipe includes:

• Spaghetti - 400 g.
• Honey mushrooms - 200 g.
• Butter - 60 g.
• Flour - 3 tbsp. l.
• Olive oil - 2 tablespoons l.
• Milk - 0.5 l.
• Egg yolk - 1 pc.
• Parmesan - 50 g.
• Italian herbs, salt, pepper to taste.

It is necessary to cut honey mushrooms into thin plates and fry them in a dry frying pan until tender, then salt, pepper and remove from heat. Next, melt 2/3 of the butter in a saucepan, add flour to it and, stirring, fry it until it turns yellow. After that, you need to start pouring milk in small portions and make sure that no lumps appear, salt and pepper. This mixture should be cooked for about 10 minutes until thickened. In this case, it is important to constantly stir the contents of the saucepan with a whisk. The next step is to add the yolk. The main thing is to cool the sauce a little before this so that the egg yolk does not curl. Then you can add the rest of the butter and grated cheese, cover the sauce with a lid.

While the Bechamel is cooling down, it's time for the spaghetti. Place the pasta in boiling salted water and cook until al dente. Cooking usually takes about 10-12 minutes. After the time has elapsed, the finished spaghetti should be placed on a separate plate, poured with olive oil, put mushrooms on them and pour all this splendor with the contents of a stewpan. Béchamel sauce in combination with mushrooms and spaghetti will definitely delight every lover of exquisite but hearty food.

Chicken with Bechamel sauce with mushrooms

Finely chop 100 g of onion and 300 g of mushrooms. Heat 1 tbsp in a skillet. l. olive oil and first fry the onion on it for 5 minutes, and then add the mushrooms and keep in the pan for another 10 minutes. Chop 500 g of chicken fillet, put it in a dish greased with a teaspoon of olive oil, salt and pepper to taste and stir. Top with mushrooms and onions.

Pour 1 cup milk into a saucepan, add a pinch of salt, pepper and nutmeg and put on low heat. Add 2 tbsp. l. flour and bring to a boil, stirring occasionally. Cook the mixture until the sauce thickens (about 10-15 minutes). Pour the chicken with the prepared sauce, sprinkle with 100 g mozzarella on top and bake for 25 minutes at 200 degrees. With the help of a photo, the recipe for Bechamel sauce with mushrooms and chicken will be easier to appreciate, since the images below show the entire aesthetics of this dish.