Creamy Mushroom Sauce

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  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Sauce
  • Method: Stove cooked
  • Cuisine: Chilean


A creamy, white sauce-bechamel based mushroom sauce.



  • 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.
  2. Add the milk gradually, stirring always, at first go slowly to form a smooth batter, then add the remaining milk and keep cooking, stirring, over medium-high heat, until it boils and thickens. Add salt and pepper to taste.
  3. In a skillet heat oil over medium heat, add the mushrooms, form one layer without overlapping, if required do in stages. Cook without stirring until browned, 2-3 minutes, turn and brown the other side.
  4. Pour the white sauce on top of the mushrooms. Stir and serve hot, or pour to cover the cannelloni and then broil.
  5. Keep refrigerated for up to 3 days.

Keywords: mushroom sauce