Friday, 10 September 2010

Wild Mushrooms and bechamelle sauce

This is a great way to showcase often costly, precious and gorgeous gourmet wild mushrooms, delicious on gnocchi, polenta, pasta of all sorts, mashed potatoes or just scooping it up and eating by themselves. On a pinch the regular button mushrooms (champignon) can be used, but a splurge on more exotic shrooms will be highly worth it. Frozen ones can be used too.
(Above picture shows my latest effort with chanterelle, served over strangolapreti)

About 500g of roughly shredded wild mushrooms (porcini, chanterelle, or mixture), or more as desired.
3-4 shallots, finely shredded (or 1 small onion)
2 garlic cloves, smashed or chopped
2 tbsp butter
about 10 leaves of fresh sage, chopped
dash of salt and pepper
250ml bechamelle
milk, as needed

Sautè the shrooms, shallots(onion), garlic and sage in butter on medium heat, until they are completely softened and the liquid from the veg evaporates, about 15-20 minutes.
While cooking add a dash of salt and pepper. (I go very generous on pepper)
Add the bechamelle, stir it to blend it in. If the bechamelle is too thick add a small amount of milk to thin it slightly.
Heat it through.
Enjoy with your choice of treat (pasta, polenta etc.), or without!!

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