Mushroom Sauce

Mushrooms contain almost no fat, sugar or salt and are a valuable source of dietary fiber. They have been used for thousands of years both as food and for medicinal purposes. Mushrooms are in fact fungi and can convey their own flavour to other food or take on the flavour of other ingredients and normally intensify during cooking. Their texture holds fine to regular cooking methods, including stir-frying and sautéing. It is popular to add mushrooms to soups, salads and sandwiches or to use them as an appetizer. They add an appealing aroma to vegetable based casseroles and stews.

Ingredients

300 g mushrooms sliced

1 onion finely diced (100g)

1 tbls butter

1 tsp salt

½ tsp ground black pepper

1000 ml milk

200 ml cream

3 tbls flour or cornflour (60g)

Method

Place butter in a pot with mushrooms and onion, cook while stirring for approx 10 min. on medium heat.

Add 800 ml milk, cream and seasoning to the pot and bring to the boil, simmer for 3 min.

Mix flour and 200 ml milk in bowl, add to the pot and bring back to boil while stirring.

Pour into serving container and keep warm.

Note: I prefer a thick mushroom sauce, if you like it thinner add white wine or more milk.

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