Photo by Pixabay/skeeze
Mornay sauce is a rich white sauce that is similar to bechamel sauce, but contains smoothly melted cheese. It can be used in casseroles, on sandwiches (such as the famous Kentucky Hot Brown), or as a velvety topping for vegetables.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 to 8 servings
- 1-1/2 tablespoons unsalted butter
- 1-1/2 tablespoons all purpose flour (gluten free: substitute 1-to-1 or “measure-for-measure” gluten free flour blend)
- 1-1/2 cups heavy cream
- 1/4 cup Romano cheese
- Pinch of nutmeg
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- 16 ounces baby portobello mushrooms
Photo by Getty Images/Paul Brighton
- In a pot, heat the butter over medium heat until it melts. Add the flour and whisk to make a roux, or paste, and continue to cook for two minutes or until the butter/flour mixture is tan in color. Add the cream and whisk until smooth. Bring to a gentle bubble and let simmer for 3 minutes, whisking frequently. Remove from heat and whisk in the Romano cheese. Add the nutmeg and salt and pepper to taste. Cover and keep warm, stirring occasionally, while you prepare the mushrooms.
- Heat a skillet over medium high heat. Add the oil, allowing it to heat up, then add the mushrooms. Cook, stirring occasionally, until mushrooms are tender and well browned on the outside, about 5 to 8 minutes.
More from I Hate Vegetables Cookbook:
- Delicata Squash Risotto Recipe
- Italian Eggplant Balls Recipe
- Brown Butter Lemon Roasted Brussels Sprouts Recipe
Cover courtesy of Fortunella Press
Excerpted with permission from I Hate Vegetables Cookbook: Fresh and Easy Vegetable Recipes That Will Change Your Mind by Katie Moseman and published by Fortunella Press. Follow Katie Moseman on Facebook @recipeforperfection, Twitter: @recipeforperfec, Instagram: @recipeforperfection, and Pinterest: @recipeforperfec