Mushrooms in a cucumber sauce (V): Difference between revisions

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|TotalCalories = 525
|PortionCalories = 131
|DatePublished=23rd August 2014
|DatePublished=23rd August 2014
|Author=Chef
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|PrepTime =  5 minutes
|PrepTime =  5 minutes
|CookTime =  20 minutes
|CookTime =  20 minutes
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Revision as of 17:14, 4 March 2016


Mushrooms in a cucumber sauce (V)
Electus
Servings:Serves 4
Calories per serving:131
Ready in:25 minutes
Prep. time:5 minutes
Cook time:20 minutes
Difficulty:Easy
Recipe author:Chef
First published:23rd August 2014

The first thing to say about this recipe is that it tastes much better than it looks! It's also a great recipe for using up cucumbers if you grow them at home, as we do.

This is an interesting vegetarian mushroom sauce that is nice poured over vegetables and especially hard-boiled eggs.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. Add a good grind of black pepper to a small saucepan
  2. Melt half of the butter
  3. Saute the mushrooms in the butter for 4 minutes, turning often
  4. Remove with a slotted spoon and keep warm
  5. Melt the remaining butter
  6. Cook the cucumber cubes until they visibly 'wilt', about 5 minutes, stirring now and then
  7. Make a roux by sprinkling the flour over the buttery cucumber and mix well so all the fat is absorbed
  8. Add the dried dill and hot stock and blend into a sauce
  9. Bring to the boil and then reduce and simmer for 10 minutes
  10. Stir in the mushrooms
  11. Serve

Serving suggestions

Serve over vegetables or for a main course, hard boiled eggs

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#butter #mushrooms #cucumber #dill #sauce #dried #blackpepper #vegetables #simmer #images #flour

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