Mushroom casserole with bechamel sauce

First you need to prepare the bechamel sauce. To do this, take a saucepan, put it on a small fire and melt the butter in it. Then carefully fold the flour into the hot oil, mixing everything thoroughly with a whisk, making sure that there are no lumps. Whisking constantly, gradually pour in the milk, salt and nutmeg. The resulting sauce must be simmered on fire for about 7 minutes, during which time it should boil down and thicken. It is important that the sauce does not boil or burn - stir it occasionally. Once the sauce is cooked, remove the saucepan from the stove and cover it with a lid.

Prepare the mushrooms - wash thoroughly, dry and cut into medium pieces. The leek must be cut into rings, and the garlic coarsely chopped. In a deep frying pan, heat the vegetable oil, fry the garlic in it, as soon as it browns, lay the leeks and mushrooms. After 2-3 minutes, pour in the wine and simmer until it has evaporated.

Take a baking dish, lay out the prepared vegetable mixture and pour bechamel sauce on top, cover everything with a layer of puff pastry. Heat the oven to 180 degrees and send our casserole there for 20 minutes.

The casserole is ready!