Mushrooms in Cream Sauce

While at the Garlic Festival in Easton, Pennsylvania, one of the booths was selling beautiful mushrooms. Living in the middle of nowhere, such an opportunity is unusual so I (of course) bought a mixture of their offerings that included grey oyster, golden oyster, pink oyster, and shitake mushrooms. Our favorite way of preparing wild mushrooms is in a cream sauce and served in a puff pastry cup. Over the years we have used a variety of sauces. Although roux based sauces have fallen out of favor, for an over-the-top dish, it is hard to beat this type of sauce. This is especially true when the high caloric load is mitigated by the relatively small size of an appetizer. Because the oyster mushroom are delicious but fairly mild, I elected to sauté them with a small amount of diced onions. Feeling in a decadent mood, the béchamel type sauce was made with heavy cream instead of milk and white wine was added (I used Kim Crawford Sauvignon Blanc for the light citrus overtones it adds to the dish but any decent white wine could be substituted). I like a very thick sauce so used a three ounce roux to two cups cream mixture for the sauce but the consistency can be decreased by decreasing the amount of roux or increasing the amount of cream and/or finishing with more white wine. We have made puff pastry in the past with great success, but the marginal improvement in taste over store-bought frozen offerings justifies the increase in effort only for the most highfalutin’ of occasions in our opinion.

Having prepared this for my wife and I, Luke made the version of cream/cheese sauced mushrooms which is included in the post “October Dinner”.


Wild Mushrooms in Onion Béchamel Sauce

Mushrooms in pastry

Finished mushrooms in cream sauce served in puff pastry cups


For the Mushrooms:
1 pound assorted mushrooms, rinsed and ¼ inch sliced
½ medium onion, finely diced
3 tablespoons butter for sautéing
½ cup white wine

For the Sauce:
1½ tablespoons butter
1½ tablespoons flour
2 cups simmering cream (can use milk, half-and-half, light cream or heavy cream)

4 frozen puff pastry cups




  1. Preheat the oven to 425°F (or the recommended temperature for the puff pastry) and bake the cups as directed on the package.
  2. Sauté the onions and sliced mushrooms over medium high heat in the butter until the mushrooms are almost dry and add the wine. Simmer while preparing the sauce.
  3. Warm the cream/milk to simmer over medium heat.
  4. In a small saucepan, heat the butter and flour over medium heat and whisk continuously for 5 minutes. Add the simmering cream in small increments whisking to incorporate completely until adding more liquid.
  5. Add the sauce to the mushroom mixture. Adjust the consistency with wine and/or more cream. Adjust the seasoning and spoon into the pastry cups.
  6. Serve warm.

Make 4 pastry cups.

Wine pairing:  This was served with the same Sauvignon Blanc used in the preparation. The bright acidity and citrus worked well with the rich creaminess of the dish. A sherry or big chardonnay would probably also done well.


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