Bechamel
sauce is seems scary, but its really just a white cheese sauce and
takes minutes to make. During the summer months, we all want to make
lighter meals and even quicker ones as we are spending most of our times
outside and not thinking about dinner, well at least I am. I use this
sauce when I am making a vegetable sauce and rarely use this one with
meat. I grew a few mushrooms in my garden and was craving my carbs, so
whipped this up.
Ingredients:
1 lb. of pasta, your choice
1/2 cup of shredded cheddar cheese
6 whole mushrooms
2 tbsp. butter
2 tbsp. flour
1 1/4 cups of milk
salt and pepper
Paprika
1/4 cup of chopped chives or green onions
Directions:
Bring water to boil and cook pastat. Clean and chop up mushrooms. Melt the butter in medium saucepan. Stir in the flour, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown about 2 minutes. Warm your milk in a separate pot and then add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add in the mushrooms and cheddar cheddar cheese, let simmer for 10 minutes. Add in pinch of salt, pepper and paprika. Drain pasta well and add into Bechamel sauce, toss well and plate. Top with chives.
Bring water to boil and cook pastat. Clean and chop up mushrooms. Melt the butter in medium saucepan. Stir in the flour, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown about 2 minutes. Warm your milk in a separate pot and then add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Add in the mushrooms and cheddar cheddar cheese, let simmer for 10 minutes. Add in pinch of salt, pepper and paprika. Drain pasta well and add into Bechamel sauce, toss well and plate. Top with chives.
