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- Dry mushrooms | 25 g
- Semi-skimmed milk | 650 ml
- Butter | 40 g
- Wheat flour | 40 g
- Medium onion | 1 unit(s)
- Grated nutmeg | 1/2 coffee spoon
- Freshly ground white pepper | to taste
- Extra Virgin Olive Oil | 1 tablespoon
- Hot water | 200 ml
- In a heat-resistant container, add the mushrooms and boiling water. Leave to hydrate for 30 minutes.
- In a pan over medium heat add the butter and oil, when the butter has melted add the chopped onion and stir until translucent (about 3 minutes). Add the wheat flour and stir for about 3/4 minutes or until it starts to brown and has an almond aroma.
- Gradually add the milk, stirring vigorously with a wire whisk to avoid lumps. Add the nutmeg, pepper and salt and cook stirring for 7 minutes until the sauce is very thick.
- With the help of a sieve and a clean cloth or a voile, strain the funghi liquid directly into the white sauce.
- Wash the pieces of funghi well under running water to remove any impurity. Discard the hard parts, chop the rest and add to the sauce. Cook for another 5 minutes, stirring constantly so it doesn't stick to the bottom of the pan.
- Taste and adjust salt if necessary.
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