Difficulty
2/5
Prep Time
5 mins
Total Time
30mins
Makes
6-8 servings
IngredientS
- 2tbsp, Butter
- 2tsp, Minced Garlic
- 1/2cup, Mushroom
- 2tbsp, Flour
- 2-3cups, Milk
- 1/4-1/2cup, Cheddar
- Chopped Parsley
- Salt & Pepper
There is something about this mushroom based mornay, it’s so wholesome and comforting to eat. Best pasta pairing would be fettuccine cause the pasta gets so well coated with the sauce.
- Make the roux: Add the butter and garlic and cook until garlic turns golden. Toss in the mushrooms and cook until browned and they start to sweat. Add the flour, and on low heat. lightly roast the flour. This will cook the flour, before we add in the milk.
- Gradually add milk: Once your flour is cooked, not browned, add in the warmed milk in small additions, whilst constantly whisking. According to thickness you require, add more or less milk. Bring it to a boil and then simmer for 15mins.
- Convert Béchamel to Mornay: Now that your base sauce is ready, time to make some changes. Add your favourite cheese to this sauce. (I prefer Cheddar) Grate the cheese, makes it easier to mix it. Season with salt and pepper, and lastly, add some freshly chopped parsley. And viola, your sauce is ready. Enjoy this with some pasta, veggies, roasted chicken or some bread.
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