Content

• Ingredients
• To step
• Part 1 of 2: Making the white sauce
• Part 2 of 2: Making the mushroom sauce
• Tips

This recipe will help you make a delicious mushroom sauce suitable for meat, stews, roasts or vegetarian meat substitutes. You will first make a not too thick white sauce for the base and then prepare the mushrooms to finish.

Ingredients

• 3.5 tablespoons of butter or margarine
• 2 tablespoons of flour
• 0.5 teaspoon of salt
• Ground black pepper
• 250 ml of milk
• Mushrooms
  • 175 ml drained canned mushrooms or
  • 250 grams of sliced ​​fresh mushrooms
• 1 teaspoon of chopped onion

To step

Part 1 of 2: Making the white sauce

1. Melt 2 tablespoons of butter or margarine. There are a few different ways you can do this. You can put the butter in a microwave-safe container and melt it in the microwave, 10 seconds at a time, stirring every 10 seconds. The butter will melt very quickly this way, so don't let it burn. You can also melt the butter on the stove.
   • Use a double boiler to slowly melt the butter. You need a bowl that fits on a small pan.
   • Place the butter in the bowl.
   • Bring water to a boil in the small saucepan.
   • Place the butter bowl on the pan of boiling water, and let the steam from the water slowly melt the butter.
   • Stir the butter to make it melt faster.
   • You can also melt the butter directly in the pan where you are going to make the white sauce.
   • However you melt the butter, put the melted butter in the pan where you will be making the white sauce.
2. Add two tablespoons of flour, half a teaspoon of salt, and black pepper to taste. Stir the mixture over medium heat until smooth. Make sure you don't turn the heat up so high that the flour burns - you want the mixture to blend slowly together.
3. Add 250 ml of milk. Slowly pour it into the pan, taking care not to splash it over the sides of the pan. With your other hand, keep stirring the mixture constantly to make sure it blends into an even consistency.
4. Let the sauce thicken. You can lower the heat a little so that the sauce doesn't burn. The longer you let it cook, the thicker the sauce will be, so keep an eye on it. Stir the sauce constantly and let it cook until it reaches the thickness you want. The finished product should have a smooth consistency.

Part 2 of 2: Making the mushroom sauce

1. Make 250 ml of white sauce that is not too thick as discussed above.
2. Chop the onion. Use yellow onions because they do not have such a sharp taste and they soften well. Cut the onion into small pieces until you have about a teaspoon of onion.
3. Prepare the mushrooms. If you are using canned mushrooms, drain them in a colander to get all the excess moisture out. You don't want your sauce to be too watery, so drain well. To prepare fresh mushrooms
   • Remove the stems from the mushrooms by snapping them off with your hand.
   • Dampen a paper towel with water.
   • Wipe the dirt off the mushroom caps one by one.
   • You can quickly rinse the mushrooms in cold water, but don't soak them as mushrooms absorb water very quickly.
4. Melt the remaining one and a half tablespoons of butter or margarine. Put the butter in a separate saucepan and stir it over medium heat until melted.
5. Add the mushrooms and chopped onion. Saute them over medium heat for a few minutes, until the onions change color to golden brown. You don't have to stir constantly, just stir every now and then to make sure your mushrooms and onions don't stick to the pan.
6. Add the mushrooms and onions to the white sauce to finish. Continue to heat the mixture over low heat for a few minutes, stirring occasionally. This will merge the flavors and give you a bound sauce. Taste the sauce to see if it needs more salt or pepper.
   • Add salt and pepper while you are still heating the sauce. Adding spices after removing the sauce from the heat will result in a sharp, unpleasant salty taste.

Tips

• Can be used on meat and pan dishes for glazing.