Amy's Mushroom White Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz sliced white button mushrooms2 cloves garlic, pressed1.5 Tbs butter1.5 Tbs flour (white)1.5 cups 2% milk1/2 tsp. salt (or salt to taste)1/4 tsp pepper (or to taste)
Makes 4 servings (roughly 1/4 c. each)
Heat large skillet over medium heat (do not use non-stick skillet for this sauce). Spray lightly with cooking spray, add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released their juices and garlic is nicely cooked. Transfer mushroom/garlic mixture with juices to a bowl and set aside.
Wipe skillet out with a paper towel (you do NOT want burnt garlic bits in your sauce). Over medium-low heat, melt the butter. When melted and beginning to bubble and foam, sprinkle flour over melted butter and whisk continuously to form a roux. Once the roux has darkened slightly, add milk a few tablespoons at a time, whisking smooth between each addition.
When all of the milk has been incorporated, add mushroom mixture back to the pan and bring to very slow simmer. Salt and pepper to taste (amounts are estimates!).
To serve, pour sauce over hot, cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user AMYBMORRIS.
Heat large skillet over medium heat (do not use non-stick skillet for this sauce). Spray lightly with cooking spray, add mushrooms. Cover and cook, stirring occasionally, until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook, stirring occasionally, until mushrooms have released their juices and garlic is nicely cooked. Transfer mushroom/garlic mixture with juices to a bowl and set aside.
Wipe skillet out with a paper towel (you do NOT want burnt garlic bits in your sauce). Over medium-low heat, melt the butter. When melted and beginning to bubble and foam, sprinkle flour over melted butter and whisk continuously to form a roux. Once the roux has darkened slightly, add milk a few tablespoons at a time, whisking smooth between each addition.
When all of the milk has been incorporated, add mushroom mixture back to the pan and bring to very slow simmer. Salt and pepper to taste (amounts are estimates!).
To serve, pour sauce over hot, cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user AMYBMORRIS.
Nutritional Info Amount Per Serving
- Calories: 104.3
- Total Fat: 6.3 g
- Cholesterol: 18.8 mg
- Sodium: 360.3 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.6 g
- Protein: 4.5 g
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