Pasta in Creamy Béchamel Mushroom Sauce
Indulge in the ultimate comfort food with this Pasta in Creamy Béchamel Mushroom Sauce.
There is nothing quite as satisfying as a homemade white sauce done right. This recipe takes a classic French Béchamel and elevates it with the earthy, savory depth of browned fresh mushrooms. Unlike a standard Alfredo, this sauce starts with a buttery roux and milk, seasoned perfectly with hints of nutmeg, allspice, and white pepper.
The magic happens when we finish the sauce with a cup of heavy cream, creating a velvety, luxurious texture that clings to every bite of pasta. In under 30 minutes, this recipe delivers restaurant-quality flavor, be it a sophisticated vegetarian dinner or a hearty weeknight meal.
Why this recipe works:
Deep Flavor: Browning the mushrooms first concentrates their juices before the milk is added.
Velvety Texture: The combination of a flour-butter roux and heavy cream ensures the sauce is thick and smooth, never runny.
Perfectly Spiced: The addition of nutmeg and white pepper cuts through the richness of the cream.
🍝 If you like pasta recipes, try our Spaghetti in Creamy Lemon Sauce.
🍚If you like recipes with Béchamel, try our Lasagna with Bolognese sauce and creamy Béchamel.
Ingredients:
500 g pasta, boiled
1 basket fresh large mushrooms
1.5 tbsp butter
1.5 tbsp flour
1 cup milk
salt, allspice, white pepper, nutmeg
1 cup heavy cream
Method:
Slice mushrooms and brown them in a non-stick pot until their juices dry up.
Add butter, then flour, and stir for 1–2 min.
Add milk, bring to boil, then lower heat, and stir until lightly thickened.
Season with salt and spices then add cream.
Return to boil and simmer covered for 6–10 min.
💡 5 Tips for the Perfect Creamy Mushroom Béchamel:
Making a white sauce from scratch can be intimidating, but following these simple steps guarantees a smooth, restaurant-quality result every time.
Cook the Flour (The Roux): When you add the flour to the butter and mushrooms, do not rush adding the milk. Stir the flour and butter mixture for at least 1–2 minutes. This "cooks out" the raw flour taste and ensures your sauce tastes nutty and savory, not powdery.
Whisk to Prevent Lumps: When you pour in the milk, whisk or stir continuously. The transition from the dry roux to the liquid stage is where lumps happen. Keep the sauce moving until it comes to a gentle boil and smooths out.
The "Spoon Test": How do you know when the sauce is thick enough? Dip a wooden spoon into the sauce and run your finger down the back of the spoon. If the line stays clean and the sauce doesn't run immediately to cover it, it is ready for the cream.
Don't Skip the Nutmeg: It might seem like a small amount, but fresh nutmeg is the secret weapon in any Béchamel. It adds a subtle warmth that cuts through the richness of the heavy cream and butter.
Brown the Mushrooms Well: In the first step, make sure the mushroom juices completely evaporate and the mushrooms start to turn golden brown. If the mushrooms are still wet when you add the milk, your sauce might turn out watery and grey instead of creamy and white.
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by Zeina Haddad
