Dinner tonight, October 8, 2012

Mushroom bechamel sauce

I see I haven't been blogging in a *long* time. Anyway, tonight's dinner was awesome. Over the weekend, I ended up with 24 ounces of mushrooms. One box was mixed mushrooms, 1 box was white button mushrooms, and 1 box was crimini mushrooms. I decided to slice everything up, put them in a frying pan put on medium heat, with about 2 TBSPS of butter. Once the mushrooms released liquid, I added salt, pepper, rosemary  and lemon juice. I brought it to high heat, and eventually the liquid evaporated, and the mushrooms became a beautiful golden brown and lots of flavor.

In another pan, I put in 2 tbsp of butter, 2 tbsp of potato starch, a bit of garlic, 1 cup of milk. I realized later that I put in way too much potato starch - 2 tbsp of potato starch does not equal 2 tbsp of flour. 1 tbsp of flour = 1/2 tbsp of potato starch, so I  put in 4 times as much as the recipe called for! Whoops. Well, I added 2 more cups of milk to rectify that, and put in 2 more tbsps of butter. I also added some Parmesan cheese, nutmeg, pepper and salt to season. Mmm! At least the bechamel is gluten free!

At the end, I added the cooked mushroms to the bechamel sauce.

I even roasted a spaghetti squash in the oven, but the squash didn't finish on time, so we had tortellini with the mushroom sauce. Tomorrow I'll have spaghetti squash with white mushroom sauce for lunch.

Well, I'm done for the night now.