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Mushroom Bechamel Sauce

chef.pierre's picture
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Chopped onion 2 Tablespoon
  Flour 1⁄3 Cup (5.33 tbs)
  Milk 2 1⁄4 Cup (36 tbs)
  Canned mushroom pieces with juice 5 Ounce
  Cayenne 1 Pinch
  Nutmeg 1 Dash
  Salt To Taste
  Pepper To Taste
  Egg yolks 3
  Cream 2 Tablespoon

Melt butter or margarine in saucepan, and add onion.
Heat until onion is transparent; blend in flour.
Add milk slowly, and cook, stirring until smoothly thickened.
Add mushroom pieces and juice, with cayenne, nutmeg and salt and pepper.
Transfer to double boiler over hot—not boiling—water.
Combine egg yolks with cream, and add to sauce.
Stir 2—3 minutes to heat through, and serve hot over Salmon Tart.
Makes about 3 cups

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1288 Calories from Fat 808

% Daily Value*

Total Fat 91 g140.1%

Saturated Fat 53.5 g267.7%

Trans Fat 0 g

Cholesterol 769.5 mg256.5%

Sodium 686.9 mg28.6%

Total Carbohydrates 91 g30.2%

Dietary Fiber 1.9 g7.6%

Sugars 39.2 g

Protein 30 g59.9%

Vitamin A 67.4% Vitamin C 4.6%

Calcium 72.9% Iron 19.2%

*Based on a 2000 Calorie diet

Mushroom Bechamel Sauce Recipe