Mushroom Béchamel Sauce | PCC Natural Markets

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Mushroom Béchamel Sauce

Yield: about 3 cups

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.


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


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

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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!

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