Creamy White Sauce with Mushrooms Recipe

 Learn how to make an easy, creamy and flavorful white sauce with mushrooms. Ideal for pasta, meat, risotto or vegetables!

Ingredients for approximately 4 servings:

200 g of sliced ​​fresh mushrooms (champignon, paris or portobello)

2 tablespoons of butter

1 tablespoon of olive oil

2 tablespoons of wheat flour

2 cups of whole milk (heated)

1/2 cup of cream (optional, for more creaminess)

1 clove of minced garlic

Salt and black pepper to taste

Grated nutmeg (optional)

Grated parmesan cheese (optional)

Preparation

In a frying pan, heat the butter with the olive oil. Sauté the garlic for a few seconds and add the sliced ​​mushrooms. Cook until golden and soft (about 5–7 minutes). Set aside.

In the same pan, add a little more butter if necessary. Add the wheat flour and stir for 1 minute to cook the flour.

Gradually add the warm milk, stirring constantly with a whisk or wooden spoon to avoid lumps.

Return the mushrooms to the pan. Mix well.

Add the cream (if using), season with salt, black pepper and a pinch of nutmeg. Cook until thickened. If desired, add a little grated Parmesan cheese for more flavor.

Tips and Variations

Vegan: Replace the milk with unsweetened plant-based milk and use soy or nut cream.

With white wine: Add 1/4 cup of dry white wine along with the mushrooms for a sophisticated touch.

Herbs: Try adding chopped thyme or parsley at the end.

Suggested Use

Serve with pasta (fettuccine, penne, tagliatelle)

Accompany chicken fillet, fish or red meat

Use in white lasagnas or risottos