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6 oz Mushrooms, sliced
1 tbsp. olive or canola oil (for cooking the mushrooms)
2 tbsp. olive or canola oil (for the roux)
2 tbsp. flour
2 cups beef, chicken or vegetable stock
1 cup milk or half & half
Salt and pepper, to taste
Pinch of nutmeg
In a saucepan, heat 1 tbsp. of oil and sautee the sliced mushrooms. Remove from the pan and set aside.
Make the Roux:
Heat 2 tbsp. of oil, add the flour and whisk until the flour turns to light golden brown color. Gradually add the stock, milk, salt, pepper and nutmeg stirring constantly until it comes to a boil.
Return the mushrooms to the roux and simmer for around 20 - 30 minutes.