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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is a lovely entree and is very easy to prepare. It is adpated from a recipe in the Australian Women's Weekly Cooking for Couples cookbook, published in 1982 and still used frequently! Ingredients:
125 g mushrooms |
30 g butter |
1 chicken stock cube |
1 cup water |
1 tablespoon dry sherry |
2 teaspoons english mustard (mild) |
1/4 cup cream |
salt |
pepper |
2 teaspoons shallots |
Directions:
1. Chop mushrooms roughly.
2. Melt butter in pan, add mushrooms.
3. Cook covered for 10 mins over low heat.
4. Add crumbled stock cube, water, sherry and mustard.
5. Bring to boil, reduce heat and simmer 15 minutes.
6. Puree mushrooms and liquid with hand blender.
7. Return to saucepan, add cream and season with salt and pepper.
8. Reheat gently, stir in shallots.
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