Mushrooms in cheese sauce

This dish is perfect for a tasty dinner not too heavy and it is perfect for people intolerant to gluten thanks to use of the gluten-free mix of flours. I served it with some polenta. Polenta is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.

Time of cooking

20 minutes

Servings

2

What did I use

a non-stick pan with its lid, a wooden spoon, a cutting board, a knife

Ingredients

Mushrooms, champignons: 250 gr

Milk: 1 glass

All-purpose mix of gluten-free flours:1 spoon (or white flour if nobody is intolerant)

Butter: 2 spoons

Cheese, semi-soft, in slices: 3 slices

Garlic: 2 slices

How did I do

I made a sautéed with the peeled slices of garlic in a spoon of butter for a pair of minutes.

I added mushrooms, cleand and cut in slices. I let them cook at medium fire for two minutes then I lowered the fire and continued the cooking with the lid for about 15 minutes.

In the meanwhile I prepared the sauce.

I let the milk boil in the little pot, added gluten-free flours and mixed well , lowering the fire at the minimum. When the bechamel boiled and it started to compact, I turned off the fire and added the cheese and the other spoon of butter.

I poured the sauce in the pan with the mushrooms and I mixed with the wooden spoon continuing to cook for a pair of minutes more. I served hot.

Buon appetito!

Mushrooms in cheese sauce
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