Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Mushroom Béchamel Sauce

Pair this sauce with Robert's Deep South Cornbread Dressing.

Ingredients

1 Tbsp Olive oil, light
1 /2 cup Onion, minced
1 /4 cup Shallot, minced
1 /4 cup Celery, minced
2 tsp Salt
1 tsp Garlic, granulated
1 /2 tsp Thyme, dry
10 ounce Mushrooms, cleaned, sliced (4 cups)
3 cups Chicken broth
1 /2 cup Butter
3 /4 cup Flour
1 cup Whipping cream

Instructions

Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.

In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well.

Yield: two quarts

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more