| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Virgin olive oil |
| 1 |
bn |
Spring onions; chopped |
| 2 |
|
Cloves garlic; crushed |
| 6 |
oz |
Large open mushrooms; sliced |
| 6 |
oz |
Open cup mushrooms; quartered |
| 6 |
oz |
Closed cup mushrooms; halved |
| 6 |
oz |
Button mushrooms |
| 6 |
oz |
Chestnut mushrooms; thickly sliced |
| 1/2 |
pt |
Semi-skimmed milk |
| 1/4 |
pt |
White wine |
| 4 |
tb |
Fresh parsley; chopped |
|
|
Salt and pepper |
| 3 |
tb |
Cornflour |
| 4 |
tb |
Fresh soured cream |
|
|
Cooked brown rice; (allow 2oz / 50g per |
|
|
; person) |
| 1 |
|
Sprigs fresh parsley |
INSTRUCTIONS
TO SERVE
TO GARNISH
1. Heat the oil in a large pan and cook the spring onions and garlic for 2
minutes.
2. Stir in all the mushrooms, milk, wine, parsley and seasoning and bring
slowly to the boil. Cover, then simmer gently for 10 minutes.
3. Meanwhile, blend the cornflour with a little cold water until smooth,
then stir into the mushrooms. Bring to the boil, stirring. Remove from heat
then stir in the soured cream. Return to the heat and heat through gently
but do not allow mixture to boil. Serve with cooked brown rice and a green
salad. Garnish with parsley. Follow with bananas baked in foil with brown
sugar and cinammon.
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