Wild Mushrooms in a Béchamel Sauce

The staple recipe for mushrooms.


For the Mushrooms:

  • 1 pound assorted mushrooms, rinsed and ¼ inch sliced
  • ½ medium onion, finely diced
  • 3 tablespoons butter for sautéing
  • ½ cup white wine

For the Sauce:

  • 1½ tablespoons butter
  • 1½ tablespoons flour
  • 2 cups simmering cream (can use milk, half-and-half, light cream or heavy cream)4 frozen puff pastry cups

4 frozen puff pastry cups


  1. Preheat the oven to 425°F (or the recommended temperature for the puff pastry) and bake the cups as directed on the package.
  2. Sauté the onions and sliced mushrooms over medium high heat in the butter until the mushrooms are almost dry and add the wine. Simmer while preparing the sauce.
  3. Warm the cream/milk to simmer over medium heat.
  4. In a small saucepan, heat the butter and flour over medium heat and whisk continuously for 5 minutes. Add the simmering cream in small increments whisking to incorporate completely until adding more liquid.
  5. Add the sauce to the mushroom mixture. Adjust the consistency with wine and/or more cream. Adjust the seasoning and spoon into the pastry cups.
  6. Serve warm.

Make 4 pastry cups.

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