shroom sauce

my newest creation. i doubled this recipe for a family dinner last night. it served 6 big eaters with a bit left over.

1 pkg. white shrooms, sliced

1 lg yellow onion, chopped

4 cloves garlic, chopped

you don’t have to be too particular about the slicing/chopping because it will all be pureed after cooking. saute all in EVOO, salt & pepper.

in another pan, make a béchamel: melt 2 TBS butter over medium high heat, add 2 TBS flour and whisk until smooth. Turn the heat down and whisk in 1 cup of milk (i use whole milk because that’s what C drinks so i have it around). Cook and stir until it’s a good thickness.

Add the sauteed veggies to the béchamel and immersion blend to combine into a smooth sauce. Add veggie stock if you want to thin it a little. Serve over pasta (i used trader joe’s tagliatelle- LOVE it) cooked in heavily salted water.

{a tip from Ina Garten: add 2 TBS salt to pasta water.}

top with freshly grated parm and chopped chives.

it’s an earthy dish.

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