This garlicky mushroom cream pasta sauce is made from a roux base bechamel sauce with freshly grated parmesan cheese and garlic mushrooms.
- 4 tbsp butter
- 4 tbsp of all-purpose flour
- 1 tbsp olive oil
- 1 lb (0.5 kg) of mushrooms
- 8 garlic cloves
- 1/4 cup of freshly shredded parmesan
- 2 cups of milk
- Salt and pepper to taste
- Wash and slice the mushrooms thinly long ways.
- In a large stovetop pan on medium-high heat, add the olive oil. Once the olive oil is hot, add the garlic and mushrooms. Cover the stovetop pan to allow the mushrooms to sweat out the moisture.
- Cook the mushrooms for about 5 minutes covered. Once the mushrooms are tender, remove from the heat uncovered.
- In a separate pan on medium-high heat, heat the milk. Be careful not to let it boil. Set aside.
- In a small saucepan on medium-high heat, add the butter. Once the butter starts to change colors, add the flour and stir continuously for about 1 minute. Gradually add the warm milk stirring continuously. The sauce should be thickening as you stir. If you notice lumps, just keep whisking. See note 1 below
- Add the parmesan cheese into the roux bechamel sauce and mix well. Pour the sauce over the mushrooms and mix.
- Serve atop pasta or homemade sweet potato gnocchi.
- If you get lumps in your sauce that don't go away with whisking, add 1 tbsp of ice water.
- Category: Sauce
- Method: Stovetop
- Cuisine: Mediterranean
- Serving Size: 1/2 cup
- Calories: 150 calories
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: mushroom bechamel sauce, garlic mushroom cream sauce, mushroom cream pasta sauce,