Creamy garlic butter mushrooms in white sauce

Heat a pan on medium-high with a little oil and butter; add the mushrooms and stir on high heat until their moisture cooks off and they brown.

Salt the mushrooms only after they brown, since early salt draws water and they steam instead of colouring; remove to a bowl.

Add a little more oil, then the onions with a sprinkle of salt; stir on medium-low a few minutes until golden at the edges.

Add plenty of chopped garlic and green chilies and stir on medium heat until the garlic is well fried.

Add the green and red bell peppers, a sprinkle of salt and crushed black pepper; stir on high heat until well fried.

Return the mushrooms, add a splash of vinegar, and set the vegetables aside.

In a pot on medium heat melt a little oil and a tablespoon of butter, add the flour and stir on medium-low a few minutes until it turns from creamy yellow to light brown, so it does not taste chalky.

Turn the heat as low as possible and whisk in cold milk a splash at a time so no lumps form.

Cook on medium-low, stirring from time to time, until the sauce thickens.

Season with paprika, a pinch of nutmeg, salt, plenty of black pepper and dried Italian seasoning.

Stir in the vegetables; if the sauce gets too thick, thin with a splash of milk or water.

Finish with parsley; serve with pasta, spaghetti, noodles or toasted bread.