I poured this over some spinach Tortellini and we as a family loved it.
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 plain flour
500 ml milk
1 tsp crushed oregano
250ml vegetable stock
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 🙂