Mushroom Sauce

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


  1. Heat the béchamel sauce to boiling point.
  2. Melt the butter in a frying pan, add the mushrooms and the seasoning and spices and cook for 3 – 4 minutes.
  3. Remove and add to the béchamel sauce.
  4. Add the cream and simmer for 1 – 2 minutes.


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