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Creamy Mushroom Sauce

A creamy, white sauce-bechamel based mushroom sauce.

  • Total Time: 30 minutes
  • Yield: 4


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk
  • salt and pepper
  • 1 tablespoon oil
  • 2 cups sliced mushrooms ( I used Cremini)


  1. In a medium saucepan over medium heat, melt the butter and add the flour. Stir well with a round whisk until you don’t see dry flour. It will form a dough.
    Butter and flour on a pan
  2. Remove from the heat, add the milk gradually, constantly stirring. At first, go slowly to form a smooth batter, then add the remaining milk and return to the heat and cook stirring, over medium-high heat, until it boils and thickens. Add salt and pepper to taste.
    Adding flour finishing the white sauce adding milk
  3. Heat oil over medium heat in a skillet, add the mushrooms and form one layer without overlapping. If required, do in stages. Cook without stirring until browned, 2-3 minutes, turn and brown the other side.
    Mushrooms on pan browned mushrooms
  4. Pour the white sauce on top of the mushrooms. Stir and serve hot.
  5. Keep refrigerated for up to 3 days.
    Creamy Mushroom Sauce
  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Sauce
  • Method: Stove cooked
  • Cuisine: Chilean


  • 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

Keywords: mushroom sauce