Yes the 'shrooms need to be sauteed first. But mid way through, I realized I didn't have enough so I just chopped extra like twice as much and just threw it in. there is my first mistake.

I added the 'shrooms after the sauce was nearly finished and realized not enough 'shrooms. Thus the start of the problem. not enough. Ooops. rush and chop mushroom (what ever happened to Mis en Place? Redrhodie, your BF would know that.) and then I threw the mushroom in without cooking. mistake number two. So got a cook the mushroom in the sauce. mistake number three. overcooked the sauce.

Oh just remembered, the milk I used was non-fat milk. why bother when the roux has all that butter. Well I wasn't going out shopping just for the milk. Thus yet another mistake. regular whole milk has 4% fat. 2% milk has half the fat of regular milk... Just FYI.

When I cook, any Bechamel based sauce, milk starts warm. Other wise you get in all sorts of problem. Another cause of cheese to ball up is if you cook it too long. The protein tightens up and forces all the liquid to come out and the remaining protein just coagulates. Both happened. Bad me. Oh same happens to cooking egg. Always remove the eggs from the skillet before its completely done. Cause when its served, it will be overdone.

I'm sort of amused at myself with all the mistakes I made. And I'm always practicing my mis en place so never rush. Practicing mis en place will make your cooking more enjoyable because you wont be rushed and panicked. Also keep your knives razor sharp.

Sgtier, like your idea of "does not have to be orange in color" for the sauce.

Have to think about the proportion of butter to flour for bechamel sauce... I just go by feel and looks.

I hope you are all amused, I sure am...

But I'M STILL FIRED!!