Description
A creamy, white sauce-bechamel based mushroom sauce.
Ingredients
Units
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- salt and pepper
- 1 tablespoon oil
- 2 cups sliced mushrooms ( I used Cremini)
Instructions
- Melt the butter in a medium saucepan over medium heat. Add the flour. Stir well with a round whisk until you don't see dry flour. It will form a dough.
- Remove from the heat and add the milk gradually, constantly stirring. At first, go slowly to form a smooth batter, then add the remaining milk. Return to the heat and cook, stirring, over medium-high heat until it boils and thickens. Add salt and pepper to taste.
- Heat oil over medium heat in a skillet. Add the mushrooms and form one layer without overlapping. If required, do this in stages. Cook without stirring until browned, 2-3 minutes. Turn and brown the other side.
- Pour the white sauce on top of the mushrooms. Stir and serve hot.
- Keep refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 177
- Sugar: 6.9 g
- Sodium: 645.1 mg
- Fat: 13.4 g
- Saturated Fat: 6.4 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 5.4 g