วันพุธที่ 14 มีนาคม พ.ศ. 2555

CREAMED MUSHROOMS

This makes an ideal filling for jacket potatoes; or serve it with rice,
couscous or quinoa.
Button mushrooms
1 small onion
1 small carton of single cream
2 tsp cornflour
2 tsp curry paste
Lemon juice
Parsley
Salt & black pepper
Butter
Method
1. Melt the butter in a pan and fry the finely chopped onion for a
couple of minutes until it starts to soften, then add the sliced
(or halved) mushrooms.
2. Sift in the cornflour and quickly stir it in; cook for a couple of
minutes then slowly pour the cream into the pan, still stirring.
3. Once the sauce is thickening add the curry paste; stir again then
simmer very gently for a few more minutes.
4. Add lemon juice according to taste then season with salt and
pepper, sprinkle with parsley and serve.
Tip
Make quick and easy sauces in small quantities:
(a) 1 small tub of crème fraîche and a couple of handfuls of
grated cheese;
(b) 1–2 tbsp of flour or cornflour sifted and stirred into a pan
of fried onion and mushrooms, followed by 1⁄4 pint (150
ml) of stock or 1 small bottle of cider, or a glass of wine.

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