Mushrooms In White Sauce Recipe
Mushrooms In White Sauce is a very tempting side dish recipe that you must try out. Prepare the Mushrooms In White Sauce effortlessly in a jiffy and let us know after you've enjoyed it !
Ingredients
6 white-capped unopened cultivated mushrooms
1 tablespoon peanut oil
1/4 pint (U.S. 5/8 cup) hot chicken stock
4 tablespoons cream of top milk
Pinch each salt, sugar and Ve-Tsin
1 teaspoon cornflour
1 dessertspoon cold water
Sprig parsley
Directions
Very quickly wash the unpeeled mushrooms in plain water.
Dry them well.
Heat the oil.
Cook the mushrooms on both sides in it for a minute or so, letting the caps become slightly browned.
Add the hot stock and cook rapidly for 4 minutes.
By this time, the mushrooms may have absorbed the oil.
In this case, add a little more.
If the stock has evaporated too much, add up to another 4 tablespoons and bring to the boil again.
Add the top of milk, seasonings and cornflour, blended with the water, and boil for 1 1/2 minutes.
Lift the mushrooms on to a heated serving dish, spoon the sauce over them and garnish with the parsley.
Dry them well.
Heat the oil.
Cook the mushrooms on both sides in it for a minute or so, letting the caps become slightly browned.
Add the hot stock and cook rapidly for 4 minutes.
By this time, the mushrooms may have absorbed the oil.
In this case, add a little more.
If the stock has evaporated too much, add up to another 4 tablespoons and bring to the boil again.
Add the top of milk, seasonings and cornflour, blended with the water, and boil for 1 1/2 minutes.
Lift the mushrooms on to a heated serving dish, spoon the sauce over them and garnish with the parsley.
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