Step 4
Cook the 250 g of pasta as indicated on the package.
Step 5
Wash, wipe and cut your Paris mushrooms into thick lamellae. Fry them with a drizzle of olive oil in a sauté pan until the sea of vegetation disappears.
Step 6
Meanwhile, make your béchamel: in a large saucepan, melt the butter with the flour. When you get a blond red, gradually add the milk without stopping mixing.
Step 7
Once all the milk is added to the preparation, salt, pepper and add the grated nutmeg to your convenience. Add the chicken sauce juice. Let it cook (always stirring) until the preparation thickens and achieves the desired consistency.
Step 8
If necessary, you can add a teaspoon of maizena to make sure your béchamel is thick enough.
he following page continuation
continued on next page
