Cooking for my parents made me realize the importance of catering to my audience. Just as a teacher takes into account the abilities of his or her pupils when planning a lesson, a cook needs to take into account the preferences of the people when preparing a meal. I made this for dinner last night, as a compromise between my parents’ request to not have Indian food, and my need for culinary adventure. The dish was a hit, the creamy sauce complemented the meaty mushrooms and it was devoured by all.
The sauce is a variation on béchamel. Rather than using a white roux, a blond roux is used, which gives the sauce a nuttier flavour. Feel free to add cheese to the sauce for an even richer dish.
Sautéed Mushrooms with Creamy Sauce
Serves: 4-6 as a side dish
- 1 tbsp salted butter
- 2 tbsp all purpose flour
- 1 lb white button mushrooms
- 1 tbsp oil
- 3 cloves garlic, minced
- 1 cup (250 mL) milk, warm
- Salt and pepper to taste
- 1 tbsp minced fresh green herb of your choice (green onion, parsley, thyme, etc)
- In a small saucepan over medium heat, melt the butter and add the flour to make a roux. The roux should be just slightly crumbly and not liquid. Add more flour if it looks too wet, more butter if it looks too dry
- Turn heat to low and give the roux a stir every once in a while to prevent burning while you prepare the rest of the dish
- Wipe clean mushrooms, cut into quarters or eights depending on their size
- In a separate large sauté pan, heat oil over high heat until hot. Add minced garlic, follow immediately with mushrooms, sauté over high heat for 4-5 minutes, until nicely golden brown. Season with salt and pepper and remove the pan from the heat.
- By now, the roux should be golden brown, whisk the warm milk into the roux bit by bit, getting rid of any lumps that form. Continue whisking until the sauce thickens. Season the sauce with salt and pepper.
- Pour the sauce into the mushroom pan, mix to coat mushrooms in sauce. Garnish with minced green onion, parsley, or any green herb