Mushroom Béchamel Sauce | PCC Natural Markets

Mushroom Béchamel Sauce

Yield: About 3 cups

Your rating: None (6 votes)

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

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



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 Birgitte Antonsen, PCC Cooks instructor

Source: 2009 PCC fall member meeting

More about: bechamel sauce, coconut milk, mushrooms


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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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