Porcini Mushroom Stew with Béchamel Sauce
This mushroom stew with porcini mushrooms and creamy béchamel sauce is a perfect vegetarian option for lunch or dinner, or as a side dish for grilled or roasted meats.
Ingredients
- 400 g porcini mushrooms (fresh or frozen) (or button, cremini or portobello mushrooms)
- 2 tbsp olive oil
- 1 onion
- 4 cloves of garlic
- 1 tsp thyme
- 1 vegetable stock cube (or vegetable stock)
- 1 grated carrot
For the Béchamel Sauce:
- 500 ml milk
- 30 g flour
- 30 g butter
- 1 tsp salt
- pepper to taste
To Serve:
- fresh dill or parsley
- chili flakes (optional)
- toast
- grated parmesan cheese
- lemon (optional)
Instructions
- Heat a frying pan and drizzle in the olive oil.
- Chop the onion and garlic as finely as possible and add it to the pan along with the roughly chopped mushrooms.
- Add the vegetable cube, thyme, and grated carrot. Stir and cover with a lid just long enough to soften the mushrooms.
- Cook for 5-6 minutes over medium heat until the vegetables have browned.
- Now make the béchamel sauce in the vegetable pan. Sprinkle the flour over the vegetables, using a sieve to avoid lumps, and stir quickly.
- Add the butter and milk. Stir until smooth.
- Season with salt and pepper, and simmer until the sauce begins to reduce.
- When the sauce is reduced and has a creamy consistency, remove from the heat, and sprinkle with the fresh greens and parmesan cheese.
- Enjoy with a squeeze of lemon and fresh toast.
Notes
Tried this recipe?Let us know how it was!