{"id":15479,"date":"2017-01-31T00:00:00","date_gmt":"2017-01-30T23:00:00","guid":{"rendered":"https:\/\/www.tauroessiccatori.com\/2017\/01\/31\/bechamel-di-cipolle-e-funghi-essiccati\/"},"modified":"2017-01-31T00:00:00","modified_gmt":"2017-01-30T23:00:00","slug":"bechamel-di-cipolle-e-funghi-essiccati","status":"publish","type":"post","link":"https:\/\/stor51.tauroessiccatori.com\/en\/2017\/01\/31\/bechamel-onions-and-dried-mushrooms\/","title":{"rendered":"B\u00e9chamel of onions and dried mushrooms"},"content":{"rendered":"
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B\u00e9chamel, the most versatile of cooking sauces, is always a great way to delicately flavour the finest dishes. To give it a more original flavour, in this recipe we offer it with the addition of two dried ingredients: onions and mushrooms.
\nL'drying<\/strong> of mushrooms is now well known (given the section we are in!), but for the onions<\/strong> we can make a quick review<\/strong>: hull them and cut them thinly into rounds or cubes of no more than 3 to 5 mm on a side, then place them on racks and dry them at 50\u00b0<\/strong> until they are crispy (it can take 12 to 24 hours, turn them over halfway through the cycle).<\/p>\n

Ingredients
\n<\/strong>500 ml boiling water
\n250 g dried onion
\n65 g dried mushrooms
\n60 g butter
\n2 tablespoons of flour
\n25 ml milk
\nhalf a teaspoon of salt
\n125 g dried onion
\n2 tablespoons of cheese<\/p>\n

Procedure
\n<\/strong>We pour boiling water over the 250 g onion and the dried mushrooms<\/strong> and leave soaking for 45 minutes<\/strong>.
\nIn the meantime we do melt<\/strong> half of the butter<\/strong> in a saucepan and then add flour<\/strong> and then the flush milk<\/strong>. We then add the salt and cook, stirring until we obtain a homogeneous and dense mixture<\/strong>.
\nNow add<\/strong> the onions<\/strong> and the rehydrated mushrooms<\/strong> and well drained and pour everything into a baking dish<\/strong>. Melt the rest of the butter and add the 125 g of unrehydrated dried onions and the cheese to the baking dish (on top of the mixture). We bake at 180\u00b0 until the b\u00e9chamel simmers<\/strong> and lightly browned (it will take about 20-25 minutes).<\/p>","protected":false},"excerpt":{"rendered":"

Metti un BIOSEC sotto l’Albero. SCOPRI QUI le promozioni di Natale! Gli sconti Black Friday sono qui! \u00a0 Clicca\u00a0per\u00a0non perderli \u2192 La besciamella, la pi\u00f9 versatile delle salse da cucina, \u00e8 sempre un\u2019ottima soluzione per insaporire con delicatezza i piatti pi\u00f9 raffinati. Per darle un sapore pi\u00f9 originale, in questa ricetta ve la proponiamo con […]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[312,313],"class_list":["post-15479","post","type-post","status-publish","format-standard","hentry","tag-passione-funghi","tag-ricette"],"acf":[],"yoast_head":"\nB\u00e9chamel di cipolle e funghi essiccati - Tauro Essiccatori<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"B\u00e9chamel di cipolle e funghi essiccati - Tauro Essiccatori\" \/>\n<meta property=\"og:description\" content=\"Metti un BIOSEC sotto l'Albero. SCOPRI QUI le promozioni di Natale! Gli sconti Black Friday sono qui! \u00a0 Clicca\u00a0per\u00a0non perderli \u2192 La besciamella, la pi\u00f9 versatile delle salse da cucina, \u00e8 sempre un\u2019ottima soluzione per insaporire con delicatezza i piatti pi\u00f9 raffinati. 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