Home Eat Creamy White Sauce Mushroom Stew

Creamy White Sauce Mushroom Stew

by Bianca and Maria
Ciulama de Ciuperci în Sos Alb Cremos

It can be enjoyed on its own, as a side dish with chicken or meat, or with creamy polenta. This Creamy White Sauce Mushroom Stew is easy to make and it’s an inexpensive way to fill up your stomach. So if you have some leftover mushrooms in the fridge and don’t quite know what to do with them, this recipe is perfect for you.

Time: 45 min

Servings: 4


2lbs/1kg Portobello Mushrooms
25g/1oz Butter
1 tablespoon Flour
1½ cup Milk
Salt & Pepper to taste
Vegetable Seasoning to taste, we used Delikat (optional)


Creamy White Sauce Mushroom Stew


  1. Clean and wash the mushrooms, then finely chop them.
  2. Heat the butter in a medium pot over medium heat until it melts.
  3. Add the chopped mushrooms to the pot and bring to a boil. They will leave a lot of liquid, so simmer on medium heat until it evaporates, and the mushrooms change color, about 20-30 minutes. Mix from time to time.
  4. In the meantime, take a small bowl and mix the milk and the flour together, adding the flour gradually so it doesn’t form lumps.
  5. Add the flour and milk mix to the pot, gradually.
  6. Let simmer 5 more minutes, or until the sauce thickens.
  7. Mix well until it’s all blended smoothly.
  8. Your Creamy White Sauce Mushroom Stew is done. Ready, set, eat!

Questions, comments or concerns? Leave us a note below or contact us, we’d love to hear from you!

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Privacy & Cookies Policy