A tasty, creamy sauce.
- 275 ml béchamel sauce
- 75 g button mushrooms (quartered)
- 25 g butter
- salt and pepper
- pinch of cayenne pepper
- pinch of ground nutmeg
- 3 tblsp cream
- Heat the béchamel sauce to boiling point.
- Melt the butter in a frying pan, add the mushrooms and the seasoning and spices and cook for 3 – 4 minutes.
- Remove and add to the béchamel sauce.
- Add the cream and simmer for 1 – 2 minutes.