adapted from Julia Child, makes 2 cups of medium thickness

1/2 cup cremini mushrooms, diced

3 tbsp butter

3 tbsp flour

2 cups chicken or vegetable stock (simply replace with milk or cream to make bechamel)

salt and pepper

In a large pot, over medium high heat, melt 1 tbsp butter and saute the diced mushrooms until brown, about 3 minutes.  Add the stock and heat to a boil.  While you’re waiting for the stock to boil, in a saucepan, over low heat, melt 2 tbsp butter.  Mix in the flour and cook slowly, stirring, until the butter and flour froth together for 2 minutes without colouring.  This is called a roux.  Remove the roux from the heat and as soon as it stops bubbling, add all of the mushroom broth at once.  Whip vigorously with a wire whip to mix the liquid and roux.  Set the saucepan over medium high heat and stir with the whip until it boils.  Let it boil for 1 minute while stirring.  Remove from heat, mix in salt and pepper to taste.  To prevent a skin from forming on the surface of the sauce, float a thin film of stock or melted butter on top and set aside uncovered, over simmering water until ready to serve.  This sauce freezes well.

Mushroom Cream Sauce Recipe

adapted from Julia Child

1 1/2 cups of mushroom velouté (recipe above)

1/2 cup whipping cream

salt and pepper

lemon juice

1 to 2 tbsp softened butter

Bring the veloute to a simmer.  Beat in the cream, spoonfuls at a time, simmering until the sauce is the consistency you like.  Season to taste with salt, pepper and drops of lemon juice.  Remove from heat and just before serving, beat in butter a half tablespoon at a time.  I love serving this over steamed broccoli.  Julia Child suggests cream sauces for vegetables, eggs, fish, poultry, or hot hors d’oeuvres.  If you want to use this cream sauce for a gratin dish, omit the butter.