Porcini Bechamel

Ingredients:
1 oz. Porcini mushrooms
4 Tbs. butter
4 Tbs. flour
2 1/4 cups milk
1/4 cup finely chopped onion
1 Tbs. dry white wine
1 bay leaf
pinch dried thyme

Procedures:
In bowl, pour heated milk over coarsely chopped Porcini and let sit for 15 minutes.

In saucepan, lightly saute onion in butter, add flour and cook while stirring 2-3 minutes.

Slowly whisk in milk and Porcini, add bay leaf, thyme and wine, and cook over medium heat until thickened. Add salt and pepper to taste. Serve over fish or chicken.

More Mycological Mushroom Recipes:
— Broccoli with Black Trumpet Cheese Sauce
— Cream of Chanterelle Soup
— Gruyere and Cauliflower Mushroom Quiche
— Hedgehog Gravy
— Hungarian Mushroom Soup
— Lobster Mushroom Frittata
— Matsutake Stir Fry
— Morel Rarebit
— Morel Stroganoff
— Porcini Bechamel
— Scalloped Potatoes and Yellowfoot Chanterelles

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