Mushroom Béchamel Sauce
Yield: About 3 cups
Traditionally, béchamel sauce is made with milk, but this uses a combination of vegetable broth and coconut milk or regular milk.
- 1 1/2 cups whole milk or coconut milk Add to list
- 1 1/2 cups vegetable broth Add to list
- 4 tablespoons virgin coconut oil or butter Add to list
- 3 tablespoons all-purpose flour or 5 tablespoons refined spelt flour Add to list
- Unrefined sea salt and white pepper to taste Add to list
- 1 1/2 pounds chopped or sliced mushrooms Add to list
- 1/4 cup Marsala wine or sherry Add to list
Heat the milk and broth in a small saucepan. In another medium saucepan, melt 3 tablespoons of the butter or coconut oil. Stir in the flour and let it cook until it starts to lightly color, stirring often. Remove from 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 to taste.
While the sauce is cooking, prepare the mushrooms. In a skillet, sauté the mushrooms in 1 tablespoon of butter or coconut oil until lightly golden. Add the Marsala and sauté for another 2 to 3 minutes. Transfer the mushrooms and any liquid to the sauce. Let the mushroom sauce simmer for 15 to 20 minutes, covered, stirring often. Taste and add more salt and pepper if needed.
Recipe by, PCC Cooks instructor
Source: 2009 PCC fall member meeting