Creamed Mushroom Sauce

The simplest version of creamed mushroom sauce you can make. Start with a bechamel (white sauce), add mushrooms during the last 90 seconds of heating, and you’re done.

The bechamel does all the flavor and texture work. It’s a classic roux-based sauce of butter, flour, and milk cooked until smooth and thick. Adding the mushrooms at the very end keeps them from overcooking. They warm through and release a little of their earthy liquid into the sauce, which adds flavor without thinning it too much.

Spoon this over grilled chicken, steamed vegetables, baked potatoes, or toss with pasta. It’s a building-block sauce that goes with almost anything.

Kitchen Tips

• Have the bechamel hot before adding mushrooms. The mushrooms only need 90 seconds to warm through. Adding them to a cold sauce means reheating everything and risking a broken bechamel.
• Drain the mushrooms well. Excess liquid from canned mushrooms thins the sauce. Press them gently in a strainer.
• Fresh mushrooms upgrade this easily. Saute sliced fresh mushrooms in butter first, then fold them into the bechamel for a richer version.

Variations

• Garlic mushroom cream: Add 1 minced clove of garlic to the bechamel while it’s cooking for a more savory sauce.
• Herb cream sauce: Stir in 1 tablespoon fresh chopped thyme or tarragon with the mushrooms.
• Wine finish: Add a splash of dry white wine or sherry to the sauce just before the mushrooms for a more refined flavor.