I’m going to confess something, I do not like noodles. I eat them, but they do not excite me and I never get up wanting to eat noodles for example … the bad thing is that I married a man who loves noodles in all its forms. He makes fresh pasta, but I can also make him happy with some little bowls with butter. But I need something else, like a delicious mushroom sauce … now we are talking about how to make mushroom sauce.
This sauce is multi-use goes well on cannelloni stuffed with ricotta or on meat or chicken served with mashed potatoes or rice. It is important not to stack the mushrooms in the pan and take the necessary time, so the mushrooms are of good consistency. If necessary, clean the mushrooms with a damp paper towel, never soak them, as they absorb water. Have a look out another recipe of grill rib.
How to make mushroom sauce?
Ingredients for 4 people:
- 2 butter spoons
- 2 tablespoons of flour
- 2 cups whole milk
- salt and pepper
- 1 tablespoon oil
- 2 cups or 1 tray of mushrooms sliced in slices
Preparation:
In a medium saucepan over medium heat, melt the butter and add the flour, stir well with a round beater until you can not see dry flour, it will form a dough.
Add the milk little by little always stirring, at first you have to make it slow so as to form a shake without lumps, then incorporate the rest of the milk and cook stirring over medium-high heat until it boils and thickens. Pepper.
In a pan heat the oil over medium heat, add the mushrooms little by little, they should form 1 layer without overlapping or stacking, if necessary in sections. Cook without stirring until golden brown, 2-3 minutes, turn and brown.
Pour the white sauce into the pan. Stir and serve hot. Or cover the cannelloni and then grill. Keep refrigerated for up to 3 days.
