Simple Mushroom Sauce

This is such an easy and versatile sauce you could enjoy this on its own with some crusty bread, or use in chicken, fish and pasta dishes.
I poured this over some spinach Tortellini and we as a family loved it.

Ingredients:
250g Mushrooms (you can use any I used Portobello Mushrooms)
1 Tbsp oilve oil
2 garlic cloves (crushed or grated)
1/2 large onion (thinly sliced)
50g Butter
50g plain flour
500 ml milk
1 tsp crushed oregano
250ml vegetable stock

Method:

Heat the olive oil in a pan and add the onion, cook until the onions are slightly soft and see through, add the garlic and mushrooms and cook for a further 10 minutes on a medium heat.
Finally add the stock and bring to the boil. Take off the heat and blitz quickly with a hand held blender.
Put this to one side whilst you make the bechamel sauce.

To make the Bechamel sauce:

Melt the butter on a low heat, once most of it has melted turn up the heat to medium/high and add the flour and milk, whisk non stop for about 5 minutes, you will notice the sauce is thickening, take off the heat as soon as you can see a slight shine to the sauce.

Now add the mushroom sauce to the bechamel sauce and mix.

Season with salt & pepper if you wish.

Told you it was simple .. Enjoy 🙂

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One Comment Add yours

  1. Kay says:

    I made this today and added a handful of grated cheese went down well with everyone.

    Like

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