White Sauce Mushroom
This Creamy Garlic Mushroom in White Sauce recipe is a perfect blend of rich, savory flavors and creamy texture, making it an ideal accompaniment or a standalone dish. With the buttery, garlicky goodness, this dish can be served as a side with bread, pasta, or even rice. It’s quick to prepare, nourishing, and brings out the natural flavors of mushrooms.

1 bowl
For 2 people
Difficulty
Easy
Taste
Unknown
Health Benefits
High in Antioxidants: Mushrooms and olive oil contain powerful antioxidants that support overall health.
Supports Immunity: Mushrooms provide essential nutrients to enhance immune health.
Heart-Healthy Fats: Olive oil and moderate butter use contribute to a balance of healthy fats.
Low in Sugars: Ideal for those on low-sugar diets, as the recipe contains minimal sugars.
Fiber-Rich Option: Mushrooms add fiber, supporting digestion and satiety.
Comforting and Filling: A creamy texture makes this dish filling and satisfying without being overly heavy.
190 kcal
in 126g
Protein:
6g
Fats:
10g
Carbs:
12g
Cholesterol:
10mg
Sodium, Na:
150mg
Potassium, K:
230mg
Creamy, rich, and bursting with the delicate flavors of mushrooms, garlic, and herbs, this Creamy Mushroom in White Sauce is a comforting and indulgent dish that pairs perfectly with pasta, rice, or fresh bread. Perfect for those seeking a warm, nutritious, and savory meal, it’s easy to make and offers a flavorful and velvety texture.
Allergy Advice
This recipe contains Dairy Products, Mushrooms. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
1 tablespoon Olive Oil
1 tablespoon Garlic
2 pieces Green chili
250 grams Mushroom
Salt as per taste
2 tbsp Butter
2 tbsp Refined flour
half liter Milk
1 pinch Oregano
Red Chili Flakes as per taste
Black Pepper as per taste
Tips
This sauce pairs well with pasta or rice , as a topping for grilled chicken, or as a dip with crusty bread.
Use plant-based butter and almond or oat milk for a dairy-free version.
Directions
Set a pan over high flame, add olive oil, and let it heat up. Add chopped garlic and green chili, stirring briefly until fragrant.
Add the quartered mushrooms and a pinch of salt to the pan. Cook on high flame, stirring well until the mushrooms turn golden brown and release moisture, which will eventually evaporate. Transfer the cooked mushrooms to a separate bowl.
In the same pan, add butter and let it melt over low flame. Add refined flour and stir continuously until the mixture reaches a sandy texture.
Gradually add milk in small batches, whisking thoroughly with each addition to prevent lumps from forming. Continue whisking until all the milk is incorporated and a smooth sauce forms.
Add the cooked mushrooms back into the sauce, along with oregano, red chili flakes, and crushed black peppercorns. Stir well and cook for an additional 1-2 minutes until everything is evenly coated and creamy.
Notes
Individuals with lactose intolerance or dairy allergies should avoid this dish or use dairy-free milk alternatives.
Those on low-fat diets may want to substitute with low-fat milk and reduce butter.
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