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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare a sauce bechamel:. | 2. Melt 2 tablespoons of butter in a small sauce pan over medium heat. | 3. Stir in the flour and cook for a couple of minutes. | 4. Do not allow the flour to brown. | 5. Gradually mix in the milk and bring to a low boil. | 6. When the sauce is thick and smooth, stir in the nutmeg and pepper. | 7. Taste for salt. | 8. Keep the sauce at a low simmer until needed. | 9. Prepare the mushrooms:. | 10. Heat 2 tablespoons of butter in a fry pan over medium heat. | 11. Add the sliced mushrooms, sprinkle lightly with salt and cook. | 12. Stir often to prevent burning. | 13. When the mushrooms start to release water, add the lemon juice and increase the heat to high. | 14. When all the liquid has evaporated, add the mushrooms to the sauce. | 15. Just before serving, off the heat, stir in the last 1 tablespoon of butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
purpose flour	2	tablespoons		-	-	-	-
milk	1	cup		148.84	11.6632	7.686	7.9788
mushroom	7	ounces	trimmed sliced	67.4718	13.4745	4.4452	0.9724
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
fine salt	1	pinch		-	-	-	-
white pepper	1	pinch	ground	0.444	0.1029	0.0156	0.0032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.