Mushroom Medley Recipe
Mushroom Béchamel, Mozzarella, Gouda, Basil Pesto
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Ingredients
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Mushroom Béchamel
Cheese Layer
Basil Pesto
Method
Mushroom Béchamel Preparation
- 1
- 2
Make the Roux
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 2 minutes to create a roux.
- 3
Add Milk
Gradually pour in the milk while continuously stirring to avoid lumps. Cook for another 5-7 minutes until the sauce thickens.
- 4
Season the Sauce
Add salt, black pepper, and nutmeg. Stir to combine and remove from heat.
Cheese Layer Assembly
- 5
Layer the Cheeses
In a baking dish, spread half of the mushroom béchamel sauce on the bottom. Sprinkle with half of the mozzarella and gouda cheeses.
- 6
Add Remaining Béchamel
Spread the remaining mushroom béchamel sauce over the cheese layer.
- 7
Finish with Cheese
Top with the remaining mozzarella and gouda cheeses evenly.
Basil Pesto Preparation
- 8
Blend the Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, and salt.
- 9
Add Olive Oil
While the processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
- 10
Finish the Pesto
Add lemon juice to the pesto and pulse a few times to combine. Adjust seasoning if necessary.
Final Assembly
- 11
Top with Pesto
Spoon the prepared basil pesto over the top layer of cheese in the baking dish.
- 12
Bake
Preheat the oven to 180°C (350°F). Bake for 25-30 minutes or until the cheese is melted and bubbly.
- 13
Serve
Allow to cool for a few minutes before slicing. Serve warm and enjoy your Mushroom Medley!
