White Sauce with Mushrooms

Niyati Patel

INGREDIENTS

• 2 tbs coconut oil

• ⅓ cup finely chopped onions

• ⅓ cup almond flour

• 1 cup almond milk

• 1 cup chopped button mushrooms

• 1 to 2 cups of water (as needed)

• 1 egg yolk (optional)

PROCESS

1. Sauté onions on low to medium flame in coconut oil until their color changes. Usually they turn lighter in shade with a tinge of pink.

2. Add almond flour. Mix it in with the oil and onions cooking for about 5-7 minutes.

3. Gradually pour in the almond milk, stirring constantly to prevent the flour from getting doughy.

4. Stir continuously once all the ingredients are cooking together on a low to medium flame.

5. Add the mushrooms and let simmer for a few minutes until the mushrooms cook.

6. You may add water as additional liquid to keep the consistency of the mixture a thick, creamy sauce.

Note: If you want a thicker consistency and some added flavor, whisk in egg yolk in the almond milk before adding it to the flour. 

Your white sauce will go well with a baked fish or chicken dish. A great addition to your vegetables like asparagus, or string beans.

Enjoy!