Ingredients
Units
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- salt and pepper
- 1 tablespoon oil
- 2 cups sliced mushrooms ( I used Cremini)
Instructions
- 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.
- 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.
- 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.
- Pour the white sauce on top of the mushrooms. Stir and serve hot.
- Keep refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stove cooked
- Cuisine: Chilean
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
Keywords: mushroom sauce