Mushrooms in a cucumber sauce (V): Difference between revisions
From Cookipedia
No edit summary |
No edit summary |
||
| Line 19: | Line 19: | ||
| A good grind of [[Black pepper|black pepper]] | | A good grind of [[Black pepper|black pepper]] | ||
| | | 50g [2 oz] [[Butter|butter]] | ||
| 225 g [8 oz] of interesting [[Mushrooms|mushrooms]], wiped clean and sliced | | 225 g [8 oz] of interesting [[Mushrooms|mushrooms]], wiped clean and sliced | ||
| 1 tablespoon [15 ml] [[Plain flour|plain flour]] | | 1 tablespoon [15 ml] [[Plain flour|plain flour]] | ||
Revision as of 18:38, 24 August 2014
📌 This page needs a photograph! 📷 [robots:noindex]
| Mushrooms in a cucumber sauce (V) | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 25 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
An interesting vegetarian mushroom sauce that is nice poured over hard-boiled eggs, vegetables or even as a sauce for steaks for the non-vegetarians.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A good grind of black pepper
- 50g [2 oz] butter
- 225 g [8 oz] of interesting mushrooms, wiped clean and sliced
- 1 tablespoon [15 ml] plain flour
- 1 small cucumber, 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 for 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 double cream and mushrooms
Serving suggestions
Serve over hard boiled eggs