This sauce is white sauce-based or mushroom bechamel and multi-use. It goes well over cannelloni stuffed with ricotta beef or chicken served with mashed potatoes or rice. In Chile, most sauces are white sauce-based, and it’s one of the first things a homemaker learns in the kitchen.
When cooking the mushrooms, it is important not to crowd the pan. If necessary, clean the mushrooms with a damp paper towel. Never soak them because they absorb water and get soggy.
Tips for a delicious creamy mushroom sauce:
Utensils Needed to Make Mushroom Sauce:
I recommend making the base white sauce in a medium saucepan or skillet, using either a fork or a balloon whisk. Sometimes, there is the idea that making white sauce is complicated. The truth is that the only thing that must be done carefully is to incorporate the milk so there are no lumps. I recommend taking the pot off the heat and being patient to make your life easier.
Can I use skim or semi-skim milk?
You can use skim or whole milk. I prefer to make it with whole milk; it has a better texture and flavor, but the recipe works with skim milk without problems.
Can oil be used instead of butter?
Yes, it is not a problem. Most of the white sauce’s flavor comes from the flour’s browning and the seasoning at the end. The butter adds more flavor, but it is not essential.
How do I make mushrooms brown when cooking?
It is important not to pile the mushrooms in the pan and to take the necessary time to obtain the right texture.
If necessary, clean the mushrooms with a damp paper towel. Never soak or immerse them in water as they absorb water.
My favorite uses for this delicious Creamy Mushroom Sauce:
- on top of cannelloni stuffed with ricotta
- on top of a steak
- on top of a sautéed white fish
- on top of a juicy stovetop chicken breast
You may also be interested in the recipe: Chicken with mushrooms.
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Creamy Mushroom Sauce
A creamy, white sauce-bechamel based mushroom sauce.
- Total Time: 30 minutes
- Yield: 4
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- salt and pepper
- 1 tablespoon oil
- 2 cups sliced mushrooms ( I used Cremini)
Instructions
- Melt the butter in a medium saucepan over medium heat. 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 and add the milk gradually, constantly stirring. At first, go slowly to form a smooth batter, then add the remaining milk. 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 this 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
Easy to follow recipe and great results.
Welcome to the website!
Se ve todo bueno y delicioso , No tiene ud. Recetas para diabéticos .
No, solo comida tradicional.
Thank you, I will try it tomorrow