Ingredients Method

Ingredients for the stew

500 g mushrooms
1 large white onion, chopped
3 cloves of garlic, minced
2 tbs sunflower oil

Ingredients for the Bechamel sauce

4 tbs butter
350 ml milk
2 tbs flower
salt and pepper to taste
1 bunch of parsley,finely chopped

1. Wash and slice the mushrooms and chop the onion and garlic.
2. Heat the oil for 2 minutes and then cook the onion until soft. Then add in the garlic and the mushrooms. Stir constantly and saute for about 5 minutes, until the mushrooms change color. Put the pan aside.
3. In a separate pan, melt butter and incorporate the flour, then add the milk, stirring slowly. Season with salt and pepper and let it simmer for a few minutes then pour the sauce over the mushrooms.
5. Serve the creamy mushroom stew with some parsley sprinkled on top and with polenta.


Cooking Hours About Recipe

25 minutes

This creamy mushroom stew is perfect for cold, rainy days. Stews can take longer to cook, in general, but when you use mushrooms instead of meat, this goes very quickly and, at the end, you have a delicious meal to share with your family or friends. Mushrooms are nutritious and delicious! And yes, you can also have it in summer!