Mushroom and soured cream sauce

This is a creamy fresh-tasting sauce that’s best served warm and is delicious with nut or pulse savouries, burgers and also with plainly cooked vegetables.

SERVES 4–6

15g (?oz) butter

125g (4oz) button mushrooms, chopped

150ml (5fl oz) soured cream

salt and freshly ground black pepper

a pinch of paprika

Melt the butter in a medium-sized saucepan and fry the mushrooms for about 5 minutes.

Stir in the soured cream and salt, pepper and a little paprika to taste.

Reheat gently, but don’t let the sauce boil.

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