Wild Mushroom Bechamel sauce. Chew The Cud, Pure Vegetarian and Vegan food

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Wild mushroom Bechamel sauce

You will need:

120g wild Girolle mushrooms

25g dried Oyster mushrooms

25g dried Purcini mushrooms

50g unsalted butter

40g flour

300ml milk

60g Camembert cheese

6 leaves fresh Sage

2 whole cloves

10ml chilli infused olive oil

200g pasta shells

salt and pepper

stick / hand blender

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This is a simple and easy bechamel sauce, a cheat version for lump and trouble free
results. It is also non-traditional in method as using a stick/hand blender is a modern
cheat but highly affective.

1. Prepare the wild Mushrooms

Soak the dried Oyster and Purcini mushrooms in warm water over night, for the minimum
8 hours.

2. Prepare Milk

Take the half onion and pierce the two cloves into it.

Place the milk in a pot, add the sage leaves, onion, salt and pepper. Bring to the boil then
simmer for ten minutes. Take off the heat, allow to cool then leave in a fridge over night to
infuse the flavours.

3. Finish the Bechamel sauce

Reheat the milk, remove the gloves and the onion. Discard them but leave the sage leaves
in the warm milk.

Crumble the Camembert into the warm milk.

Drain the dried mushrooms and also add to the milk.

Place the butter into a non-stick pan, allow to melt and start to colour, add the flour and stir
in. The mixture will turn into a wet dough, keep cooking the dough and stirring constantly.
Cook for around 5 minutes.

Add the dough to the still warm milk and mushrooms then blend with a stick/hand blender
till smooth and even.

Boil the pasta in salty water, drain and stir in the wild mushroom bechamel sauce.

Fry the wild Girolle mushrooms in the chilli infused olive oil and sprinkle over the pasta.