* A good grind of Black pepper
* 50g [2 oz] Butter
* 110 g [4 oz] of oyster Mushrooms, wiped clean and sliced
* 1 tablespoon [15 ml] Plain flour
* Half a Cucumber, de-seeded, peeled and cubed
* 150 ml [1/4 pint] hot Vegetable stock
* 1 teaspoon Dried Dill
* Sea salt to taste
* Freshly chopped Parsley to garnish

===Method===
* Add a good grind of Black pepper to a small saucepan
* Melt half of the Butter
* Saute the Mushrooms in the Butter for 4 minutes, turning often
* Remove with a Slotted spoon and keep warm
* Melt the remaining Butter
* Cook the Cucumber cubes until they visibly 'wilt', about 5 minutes, stirring now and then
* Make a Roux by sprinkling the Flour over the buttery Cucumber and mix well so all the Fat is absorbed
* Add the Dried Dill and hot Stock and Blend into a Sauce
* Bring to the Boil and then reduce and Simmer for 10 minutes
* Stir in the Mushrooms
* Serve

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