Serves 2
Preparation time 30 minutes
Ingredients
25g Unsalted butter
10ml olive oil
1 medium onion finely chopped
250g Mushrooms (mix of quartered chestnut mushrooms & whole button mushrooms)
1 ½ tbsp plain flour
1 ½ tbsp brandy (optional)
250ml vegetable stock
75 ml sour cream
½ tsp Paprika
1 small tsp French mustard
1 small tsp tomato puree
juice of half a lemon
2 tbsp fresh chopped parsley
Method
Melt the butter in a large frying pan and add the olive oil.
Add the onions and fry for a couple of minutes and then add the mushrooms and fry for a further 5 minutes. Sprinkle over the flour and stir through
Add the paprika and brandy and cook off the alcohol before addition the tomato puree, mustard and stock. Bring to the boil and then simmer for 5 minutes
Remove from the heat and add the lemon juice and sour cream.
Heat through but do not boil or the sauce will split and finally add the chopped parsley.
Serve with rice and steamed broccoli.
Ridware Hall 