Mushrooms and vegetables in a bechamel sauce
- 500-600 g cauliflower and broccoli
- 250 g baby chestnut mushrooms
- 50 g of bacon
- 200 g grated cheese
- salt and pepper
For bechamel sauce:
- 400-500 ml milk
- 4 tablespoons butter
- 4 tablespoons flour
- 1 egg
Steam the broccoli and cauliflower florets. Finely dice the bacon, fry, then remove from the pan and set to one side. Fry the mushrooms in the remaining fat. Arrange the vegetables and mushrooms evenly in an ovenproof dish and sprinkle over the diced bacon.
To make the bechamel sauce, melt the butter, stir in the flour until smooth, then allow to cook for a few minutes. Slowly add the milk and bring to a simmer, stirring all the time. Season with salt and pepper and set aside. Once cool, gently stir in the egg. Pour the bechamel sauce evenly over the mushrooms and vegetables, sprinkle generously with grated cheese, and bake in the oven until golden brown.