Mushroom Béchamel Sauce
Yield: About 3 cups
Traditionally, béchamel sauce is made with milk, but I use 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.
Served at the 2009 fall member meeting. The complete menu included:
- Roasted Pork Loin with Mushroom Sauce
- Roasted Vegetable Nut Loaf with Mushroom Béchamel Sauce (vegan) or Herbed Mushroom Sauce
- Fall Farro Pilaf (vegan)
- Spiced Beet Salad with Local Mixed Greens, Pickled Onions and Sherry Vinaigrette (vegan)
- Baked Pears with Spiced Whipped Cream and Wheat-Free Vanilla Cake
- Fidalgo Bay Coffees
Recipe by, professional whole food chef, nutritional therapist, and culinary and nutritional educator, Nature's Way Food
Source: 2009 PCC fall member meeting