Melt the butter in a saucepan over medium heat and beat in the flour. Pour in all the milk, constantly stirring and bring mixture to a boil.

Sprinkle with salt, reduce the heat and cook for at least 20 minutes at a bubbly boil, covering with a lid and stirring occasionally.

Remove the pan from the heat and try. If necessary, add salt. Pepper and add nutmeg. If the sauce is too thick - add milk if the liquid - return to heat, add a knob of butter in the mixture with the same amount of flour. The consistency of the sauce will be thicker, if you replace half the milk in the same amount of heavy cream, and easier, if you take half milk and half water.

Basic Bechamel is ready. Start making the mushroom sauce. To do this, boil the white mushrooms 20 min. drain the Water and chop them into thin slices.

Melt the butter in a saucepan. Add the mushrooms, cover with a lid and tormented for about 10 minutes so they let the juice. Remove the lid, increase the fire and bring the liquid to a boil. Salt.

There are very few! Heated Bechamel and interfere with his mushrooms.

Pepper to taste and gently pour in the cream.

Hurray!!! The sauce is ready and it turned out so tasty that now I'm trying to benedictum instead of hollandaise sauce.