Bell Pepper & Mushroom in White/Bechamel Sauce with an Indian Touch
Updated: Mar 10
• Cuisine: French
• Recipe Type: Global Cuisine
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Serves: 4
2 medium bell peppers (yellow + red) cut into juliennes
200 gms of mushrooms (finely sliced)
2 tbsp butter
1 tbsp of cream cheese or 1 cheese slice
2 tbsp all purpose flour or wheat flour
2 cloves of garlic finely chopped
½ tsp oregano
½ tsp chilli flakes
½ tsp pepper powder or crushed pepper
1 cup milk
2 cups water
1 chicken stock cube
Salt as per taste
Cut the bell pepper and mushroom as desired.
Melt the butter in a small, heavy saucepan over low heat.
Add finely chopped garlic and let it turn golden brown.
Whisk the flour into the melted butter.
Add oregano, chilli flakes, pepper, and crushed chicken stock cube.
Add milk and cheese and stir for a while.
Then add the bell pepper and mushroom and the rest of the water and salt as per taste.
Cover with a lid for 5 -8 minutes and check if the sauce has thickened.
Cook it further for about 2 – 3 minutes and it’s ready to be served.
It goes well with mashed potatoes, pasta and even plain white rice.