Mushroom Omelette with Bechamel Sauce

 



  • 0,78 lbs mushrooms
  • 3 tablespoons of butter
  • 1.5 teaspoons of salt
  • 1.5 teaspoons of black pepper
For the bechamel sauce:

  • 2 tablespoons of butter
  • 1 tablespoon of flour
  • 2 cups boiling milk
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon grated nutmeg


Wash and drain the mushrooms in plenty of water. Cut the large ones into four and the medium ones in half. Leave the little ones whole. Heat the butter in a skillet over medium heat. When the oil is hot, add the salt and pepper, then add the mushrooms and mix them frequently to kill them. Transfer the mushrooms from the pan to a colander into a separate bowl. Take the pan off the heat. Prepare the bechamel sauce in another bowl. For this, melt the butter over medium heat. When the oil starts to heat up, add the flour and mix it with a whisk for a minute or two to kill the flour. Without interrupting stirring, add the boiling milk and cook for another 5 minutes. Take the saucepan off the heat and add salt, pepper and, if you wish, grated nutmeg. Incorporate the seasoning, stirring several times with a wooden spoon. Keep mixing when you add the mushrooms to the sauce. Cook like a plain omelet. When it starts to solidify, pour the mushroom paste into it. Serve by folding it in half on a serving plate.

 

ENJOY YOUR MEAL


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