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Print Recipe
 Mushroom Pasta with Bechamel Sauce Recipe
This dish is a mix of two cultures. From the Italians - pasta. From the French - sauce.
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Italian
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Italian
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. The number of products indicated is about 3 servings (or 2 with more sauce or 4 with some savings). The number of mushrooms we take to taste. Parmesan-optional. In this dish, it is not required.
    The number of products indicated is about 3 servings (or 2 with more sauce or 4 with some savings). The number of mushrooms we take to taste. Parmesan-optional. In this dish, it is not required.
  2. Cut the onion. Put the milk on the fire, add the Bay leaf, pepper, cloves, parsley, salt (salt well), add a little nutmeg and throw the onion. Cook and remove until the milk boils. Cover with a lid and let stand for 15 minutes.
    Cut the onion. Put the milk on the fire, add the Bay leaf, pepper, cloves, parsley, salt (salt well), add a little nutmeg and throw the onion. Cook and remove until the milk boils. Cover with a lid and let stand for 15 minutes.
  3. Fry the mushrooms. There's a little secret here. Wash mushrooms do not need to, because they easily absorb a lot of moisture. So just wipe them with a napkin. Heat treatment will kill everything. Fry the same on high heat for a small amount of time.
    Fry the mushrooms. There's a little secret here. Wash mushrooms do not need to, because they easily absorb a lot of moisture. So just wipe them with a napkin. Heat treatment will kill everything. Fry the same on high heat for a small amount of time.
  4. After 15 minutes of infusing, filter the milk, cover it again and set aside.
    After 15 minutes of infusing, filter the milk, cover it again and set aside.
  5. Melt the butter.
    Melt the butter.
  6. Add the flour and constantly stirring bring to this state.
    Add the flour and constantly stirring bring to this state.
  7. And pour in the milk. But not immediately, but in three portions. Poured a third, stirred all the lumps, brought to a thickening - then pour the second third, and so on. As a result, constantly stirring it is necessary to bring the mass to the state of thick sour cream. Once cooked, remove from the heat, set aside and cover with a lid. The sauce should not get cold.
    And pour in the milk. But not immediately, but in three portions. Poured a third, stirred all the lumps, brought to a thickening - then pour the second third, and so on. As a result, constantly stirring it is necessary to bring the mass to the state of thick sour cream. Once cooked, remove from the heat, set aside and cover with a lid. The sauce should not get cold.
  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 paste per person. Actually cook the pasta can be put somewhere before cooking the sauce (it all depends on the cooking time of your chosen spaghetti).
    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 paste per person. Actually cook the pasta can be put somewhere before cooking the sauce (it all depends on the cooking time of your chosen spaghetti).
  9. As soon as 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.
    As soon as 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.
    Then immediately serve.

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