Mushrooms In White Sauce

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Servings: 6 Difficulty: Intermediate
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Creamy mushroom caps topped with a rich white sauce and savory garnish
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This elegant dish features tender mushroom caps simmered in their own juices, then topped with a velvety white sauce made from milk and cornstarch. The addition of minced luncheon ham and fresh parsley adds a savory depth and vibrant color, making it a perfect side dish for roasts or a light main course. The mushrooms are cooked gently to retain their delicate texture and earthy flavor, while the sauce provides a comforting richness. It’s a simple yet sophisticated preparation that brings a touch of classic home-style cooking to your table, ideal for dinner parties or quiet weeknight meals.

Mushrooms in White Sauce recipe image
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Mushrooms In White Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 127.7

Description

This elegant dish features tender mushroom caps simmered in their own juices, then topped with a velvety white sauce made from milk and cornstarch. The addition of minced luncheon ham and fresh parsley adds a savory depth and vibrant color, making it a perfect side dish for roasts or a light main course. The mushrooms are cooked gently to retain their delicate texture and earthy flavor, while the sauce provides a comforting richness. It&# 226;ÂÂs a simple yet sophisticated preparation that brings a touch of classic home-style cooking to your table, ideal for dinner parties or quiet weeknight meals.

Ingredients

Directions

  1. Select mushrooms with unopened caps and cut off the stems, retaining only the caps.
  2. Mince the slice of luncheon ham and the parsley sprig finely.
  3. Place oil in a wok or skillet and heat over low-medium heat for about 2 minutes.
  4. Add the mushroom caps to the wok and stir fry for 1 minute.
  5. Add 2 tablespoons of water, cover the wok, and gently stir fry the mushrooms for about 6 minutes.
  6. Lift the cover 2 or 3 times during cooking to stir the mushrooms.
  7. When the mushrooms are tender, remove them from the wok and arrange them on a serving platter with caps upright.
  8. Pour the cooking juices from the wok over the arranged mushrooms.
  9. In the same wok, combine 1/4 cup of milk with the cornstarch dissolved in 1/4 cup of water.
  10. Cook over low-medium heat, stirring constantly, until the white sauce thickens.
  11. Pour the thickened white sauce over the mushroom caps.
  12. Garnish with the minced ham and parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 127.7kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 1.8g9%
Cholesterol 0.3mg1%
Sodium 10.8mg1%
Total Carbohydrate 4.3g2%
Dietary Fiber 0.9g4%
Sugars 2.6g
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Save the trimmed mushroom stems to add to soups or stocks for extra flavor.

Ensure the cornstarch is fully dissolved in water before adding to the milk to prevent lumps in the sauce.

For a vegetarian version, omit the luncheon ham garnish.

Serve immediately while the sauce is warm and creamy.

Keywords: mushrooms, white sauce, cornstarch, milk, ham, parsley, side dish, vegetarian, classic, creamy, savory, stir fry, easy, quick, dinner
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