Mushroom Béchamel Sauce | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Mushroom Béchamel Sauce

Yield: about 3 cups

4.333335
Your rating: None (6 votes)
Your rating: None (6 votes)

Traditionally, béchamel sauce is made with milk, but this uses a combination of vegetable broth and coconut milk or regular milk.

Ingredients

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Preparation

Heat milk and broth in a small saucepan. In another saucepan, melt 3 tablespoons butter or coconut oil. Stir in flour and let cook until it starts to lightly color, stirring often. Remove from the heat and slowly whisk in the warm liquid. Return to the heat and let simmer for 5 to 10 minutes, stirring often. Season with salt and pepper.

While the sauce is cooking, prepare mushrooms. In a skillet, sauté mushrooms in 1 tablespoon butter or coconut oil until lightly golden. Add Marsala and sauté for another 2 to 3 minutes. Transfer mushrooms and any liquid to the sauce. Let the sauce simmer for 15 to 20 minutes, covered, stirring often. Taste and add more salt and pepper, if needed.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: 2009 PCC fall member meeting

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccnaturalmarkets.com to blow the whistle.

Post new comment

This is a delicious sauce

This is a delicious sauce. I recommend using the coconut milk over the whole milk.

GF version

I just made this substituting 2 Tbspn corn starch for the flour and it worked great. I did the coconut milk version and it was wonderful!

Post new comment

Login or register to post comments

Login (Why?)