2 tbsp. butter
2 tbsp. oil
1 c. finely chopped onions
2 c. mushroom slices
1/4 c. wheat flour
3 c. milk
1/4 tsp. cayenne pepper
1 c. Ricotta cheese

Heat butter and oil in saucepan. Saute onions and mushrooms. Gradually stir in flour, stirring constantly to coat vegetables. Cook 1 minute. Add milk, one cup at a time. Simmer until slightly thickened and add salt and pepper. Stir in Ricotta. Add to sauce and whisk to break up. Serve hot.