Portobello mushrooms in a white sauce

Herbs such as parsley and thyme can be added to the sauce to add extra flavour. This sauce can be used for everything from coating vegetables such as leeks and cauliflower, to binding the filling of stuffed pancakes.

Serves 2


For the white sauce

25g good quality margarine

25g plain flour

300ml Oat Drink

sea salt and freshly ground black pepper

leaves of a few springs of parsley, chopped

For the mushrooms

1 tbsp olive oil

2 large portobello mushrooms, sliced

2 cloves of garlic, finely chopped

leaves of a few springs of thyme, chopped


Place the margarine in a saucepan over a low heat. When melted add the flour, stir well and cook for three minutes to form a roux. Gradually add the Oat Drink to the roux and stir continuously until all the liquid has been absorbed. Continue to cook the sauce for a few more minutes until it thickens. Set on one side.

Gently sauté the mushrooms and garlic in the olive oil and when soft add the chopped thyme and season well. Add the mushrooms to the sauce and serve on freshly made toast.