Mushrooms Sauce Bechamel—Σάλτσα Μὲ Μανιτάρια Μπεσαμέλ

This recipe hails from the 1917 Greek-language cookbook 'Megale amerikanike mageirike dia mageirous kai oikogeneias,' published for the Greek-American community of New York. Michael Gkines compiled this work to bridge Old World flavors with the ease and abundance of American ingredients. The use of canned mushrooms—a novelty in the early 20th century—reflects the era's embrace of convenience in the immigrant kitchen, while still honoring European, especially French-influenced, sauces. It captures an era when béchamel, a pillar of continental cuisine, was making its way into everyday family fare, even across oceans and cultures.

Cooks at the time would have used a heavy-bottomed saucepan over a stovetop or wood-burning range, a sturdy wooden spoon or whisk to create the smooth béchamel, and a sharp knife for slicing mushrooms. Lemon squeezing was done by hand, perhaps with a simple citrus reamer. The sauce was served straight from the stove to the table in a ceramic or metal sauceboat.