Mushrooms in a cucumber sauce (V): Difference between revisions
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| A good grind of [[Black pepper|black pepper]] | | A good grind of [[Black pepper|black pepper]] | ||
| | | 100g [4 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]] | ||
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| Remove with a [[Slotted spoon|slotted spoon]] and keep warm | | Remove with a [[Slotted spoon|slotted spoon]] and keep warm | ||
| Melt the remaining [[Butter|butter]] | | Melt the remaining [[Butter|butter]] | ||
| Cook the [[Cucumber|cucumber]] cubes | | Cook the [[Cucumber|cucumber]] cubes until they visibly 'wilt', about 5 minutes, stirring now and then | ||
| Make a [[Roux|roux]] by sprinkling the [[Flour|flour]] over the buttery [[Cucumber|cucumber]] and mix well so all the [[Fat|fat]] is absorbed | | Make a [[Roux|roux]] by sprinkling the [[Flour|flour]] over the buttery [[Cucumber|cucumber]] and mix well so all the [[Fat|fat]] is absorbed | ||
| Add the [[Dried|dried]] [[Dill|dill]] and hot [[Stock|stock]] and [[Blend|blend]] into a [[Sauce|sauce]] | | Add the [[Dried|dried]] [[Dill|dill]] and hot [[Stock|stock]] and [[Blend|blend]] into a [[Sauce|sauce]] | ||
Revision as of 18:43, 24 August 2014
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| Mushrooms in a cucumber sauce (V) | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 25 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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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
- 100g [4 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 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 double cream and mushrooms
Serving suggestions
Serve over hard boiled eggs