The BEST White Sauce with Mushrooms

Updated: Dec 21, 2020

White Sauce is one of my absolute favourite things to make. It's super simple, versatile and delicious. It can be paired with so many different bases and the dairy products can be swapped out for plant based options.


In this post I will give you two mushroom white sauce options - one containing parmesan and the other completely vegan. Both recipes will serve two people!


Parmesan White Sauce, served alongside Organic Baked Gnocchi


Ingredients:


♥ one pack of organic fresh gnocchi

♥ half a courgette

♥ one organic portobello mushroom

♥ two garlic cloves

♥ 150ml milk (I used Oatly)

♥ 25g vegan butter

♥ 25g plain flour

♥ 50g grated parmesan

♥ handful of fresh thyme

salt and pepper

♥ truffle oil


Method:


Preheat your oven to 180 fan and start prepping your vegetables. Make sure to wash your vegetables before hand! Chop up your mushroom into medium sized cubes and slice your courgette. Finely mince up the garlic cloves and set them aside.


➋ Place the gnocchi and courgette onto a baking tray and lightly drizzle with truffle oil. Season the courgette with salt and pepper and place in the oven to bake for 15-20 mins. You will know the gnocchi is ready when the outside is golden in colour but they're still soft in the centre. The courgette should be soft but have crispy edges.


➌ Next, add a dash of truffle oil to a small frying pan and brown the mushrooms over a medium heat for a couple of minutes. Once browned, add them to a baking tray and pop in the oven for the final ten minutes.


Once the mushrooms are in the oven it's time to prepare the sauce. Place the frying pan over a medium heat again and add the butter and minced garlic. After two mins add the flour and cook off for a further minute. Next, you will need to start slowly adding your milk - do not add it all at once or the sauce will go lumpy. Make sure that you are continually mixing as you are adding the milk. Once all the milk has been added, pop the thyme into the sauce and season with salt and pepper. Keep mixing the sauce over a very low heat and add the parmesan last minute.


➎ Once the mushrooms, gnocchi and courgette are done cooking, add the mushrooms and gnocchi to the sauce and combine. Add to a bowl and top with the sliced courgette. I always add extra fresh herbs and black pepper once done but this is optional. You could also add some extra parmesan if you desire. Next up, dig in and enjoy!

Vegan White Sauce, served alongside Sicilian Pasta


Ingredients:


♥ two portions of pasta

♥ a few large handfuls of local organic spinach

♥ one organic portobello mushroom

♥ two garlic cloves

♥ 150ml vegan milk (I used cashew milk)

♥ 25g vegan butter

♥ 25g plain flour

♥ one tablespoon of nutritional yeast

salt and pepper

♥ olive oil


Method:

Preheat your oven to 180 fan and start prepping you're vegetables. You will want to chop up your mushroom into medium sized cubes. Finely mince up the garlic cloves and set them aside.

➋ Place the gnocchi and onto a baking tray and lightly drizzle with olive oil. Place in the oven to bake for 15-20 mins. You will know the gnocchi is ready when the outside is golden in colour but they're still soft in the centre. Like with the previous recipe, you are now going to want to brown the mushrooms in a little oil or butter over a medium heat for a couple of minutes. Then add them to the baking tray for the final ten minutes!


➌ Next, it is time to prepare the vegan white sauce. Place the frying pan over a medium heat and add the vegan butter and minced garlic. After two mins add the flour and cook off for a further minute. Then you will want to start slowly adding your vegan milk. I chose cashew this time to give the sauce a nuttier flavour. This is an attempt to mimic the taste of parmesan, although the nutritional yeast will help with this also. Do not add all the milk at once or the sauce will go lumpy. Ensure that you are continually mixing whilst adding. Next, season the sauce, turn down the heat and add the nutritional yeast. Finally, add the spinach and keep mixing until spinach has cooked - this will only take a minute.

➎ Once the mushrooms and gnocchi are done cooking, add the mushrooms and gnocchi to the sauce and combine. Serve topped with crushed black pepper. I also sprinkled over some milled nuts and seeds for added texture but this is entirely optional!


If you recreate either of these dishes make sure to tag me on instagram!

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