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Creamy
Mushroom Sauce
As
with so many things in cooking and in life, the key to
this sauce is patience and confidence. Don't rush it and
don't panic and you shouldn't have a problem.
You
need:
A good few handfuls of any mushroom sliced thinly.
25g (about 1heaped tbsp) flour or cornflour
1/2 pint of milk
15g butter
olive oil
salt and pepper
Melt
the butter in a pan with some olive oil to stop it from
burning. Sauté the mushrooms until soft and coloured
remove from the pan and set aside. Turn off the heat
under the pan. Add the milk and flour and whisk. Turn
the heat back on but onto a very low flame. Whisk the
sauce frequently but not too vigorously and it will
thicken up right before your eyes. It needs to cook for
about 10 mins to cook out the flour taste. This is a
basic white sauce.
A
nice little variation is to bung in a tsp of mustard (english
is best), it gives the sauce a certain something. Some
torn basil is great too.
Once you are
happy with it, return the mushrooms to the pan, allow to
heat through, season to taste . Serve over freshly
boiled conchigle (pasta shells) as they hold large
amounts of sauce. No burnt bits, no lumps, no
fuss.
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