Mushroom Sauce


60g thinly sliced mushrooms

lemon Juice

1-2 tablespoons water

Salt, pepper

250ml thick Bechamel Sauce


Heat mushrooms in a small saucepan with water, a squeeze of lemon juice, salt and pepper.

Cook gently, until the mushrooms are tender - about 4 - 5 minutes.

Add thick bechamel sauce.

Bring to the boil and season.

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