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 Mushroom Pasta with Bechamel Sauce Recipe
This dish is a mixture of two cultures. The Italians have pasta. From the French - sauce.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. The specified number of products is approximately 3 servings (or 2 with a lot of sauce, or 4 with some savings). We take the number of mushrooms to taste. Parmesan - optional. In this dish it is not required.
    The specified number of products is approximately 3 servings (or 2 with a lot of sauce, or 4 with some savings). We take the number of mushrooms to taste. Parmesan - optional. In this dish it is not required.
  2. Chop the onion. Put the milk on the fire, add the bay leaf, pepper, cloves, parsley, salt (salt well), add a little nutmeg and toss the onion. Cook and remove until the milk boils. Cover with a lid and let stand for 15 minutes.
    Chop the onion. Put the milk on the fire, add the bay leaf, pepper, cloves, parsley, salt (salt well), add a little nutmeg and toss the onion. Cook and remove until the milk boils. Cover with a lid and let stand for 15 minutes.
  3. Fry the mushrooms. There is a little secret here. There is no need to wash mushrooms, as they easily absorb a lot of moisture. So just wipe them with a napkin. Heat treatment will kill everything. Fry the same over high heat for a small amount of time.
    Fry the mushrooms. There is a little secret here. There is no need to wash mushrooms, as they easily absorb a lot of moisture. So just wipe them with a napkin. Heat treatment will kill everything. Fry the same over high heat for a small amount of time.
  4. After 15 minutes of infusion, strain the milk, cover it again and set aside.
    After 15 minutes of infusion, strain the milk, cover it again and set aside.
  5. Melt the butter.
    Melt the butter.
  6. Add flour and, stirring constantly, bring to this state.
    Add flour and, stirring constantly, bring to this state.
  7. And pour in the milk. But not immediately, but in three portions. I poured a third, stirred all the lumps, brought them to thickening - then poured the second third and so on. As a result, stirring constantly, it is necessary to bring the mass to a state of thick sour cream. After cooking, remove from the heat, set aside and cover with a lid. The sauce should not cool down.
    And pour in the milk. But not immediately, but in three portions. I poured a third, stirred all the lumps, brought them to thickening - then poured the second third and so on. As a result, stirring constantly, it is necessary to bring the mass to a state of thick sour cream. After cooking, remove from the heat, set aside and cover with a lid. The sauce should not cool down.
  8. Cook the pasta until al dente. To prevent the paste from sticking together, you need to take 1 liter of water per 100 grams of paste. In general, I take from 60 to 80 grams of pasta per person. In fact, the finished pasta can be put somewhere before making the sauce (it all depends on the cooking time of the spaghetti you have chosen).
    Cook the pasta until al dente. To prevent the paste from sticking together, you need to take 1 liter of water per 100 grams of paste. In general, I take from 60 to 80 grams of pasta per person. In fact, the finished pasta can be put somewhere before making the sauce (it all depends on the cooking time of the spaghetti you have chosen).
  9. Once the pasta is ready, drain the water, then add our sauce, mushrooms and parmesan (if you decide to use it). Mix everything thoroughly and let it stand under the lid for just a couple of minutes.
    Once the pasta is ready, drain the water, then add our sauce, mushrooms and parmesan (if you decide to use it). Mix everything thoroughly and let it stand under the lid for just a couple of minutes.
  10. Then immediately serve to the table.
    Then immediately serve to the table.
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