Wednesday, July 6, 2011

Creamy spinach and mushroom sauce

Spinach and mushroom sauce can be used in lasagna,pasta,fillings for canapes and cocktail puff pastries
Print this recipe

  • Milk         2 cups
  • butter        4 tbsp
  • flour         4tbsp(maida)
  • 2 bunch spinach (chopped finely)
  • 250 grms button mushroom (chopped)
  • pepper and salt to taste.
  1. Place a pan on medium high flame,add 1 tbsp butter, after butter melts add the chopped spinach leaves and cook till all the water evaporates.Add little salt and fry for a minute.Transfer into a bowl or plate and keep aside.
  2. To the same pan add 1 tbsp butter,when it melts add chopped mushroom and fry till water evaporates and till mushroom turns brown,add little salt and fry for a minute,transfer into the same bowl as spinach.
  3. Now prepare the white sauce.
  4. Melt butter in a pan add maida and fry for a minute, make sure you fry it properly on medium low heat, if the maida is not cooked properly then the white sauce will have a weird paper taste.Add milk gradually and keep stirring or lumps will form(if you are making it for the first time then remove the pan away from the flame and add the milk, mix properly then put back on the flame again)
    cook well till you get smooth thick custard like consistency.Add pepper and salt.
  5. Add the fried mushroom and spinach to the white sauce.
  6. Spinach and mushroom sauce is ready.

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