Mushrooms in a cucumber sauce (V): Difference between revisions
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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|vegetarian]] [[Mushroom|mushroom]] [[Sauce|sauce]] that is nice poured over [[Vegetables|vegetables]] and especially [[hard-boiled eggs]]. | |||
===Ingredients=== | ===Ingredients=== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| A good grind of [[Black pepper|black pepper]] | | A good grind of [[Black pepper|black pepper]] | ||
| | | 50g [2 oz] [[Butter|butter]] | ||
| | | 110 g [4 oz] of oyster [[Mushrooms|mushrooms]], wiped clean and sliced | ||
| 1 tablespoon [15 ml] [[Plain flour|plain flour]] | | 1 tablespoon [15 ml] [[Plain flour|plain flour]] | ||
| | | Half a [[Cucumber|cucumber]], de-seeded, peeled and cubed | ||
| 150 ml [1/4 pint] hot [[Vegetable Stock|vegetable stock]] | | 150 ml [1/4 pint] hot [[Vegetable Stock|vegetable stock]] | ||
| 1 teaspoon [[Dried|dried]] [[Dill|dill]] | | 1 teaspoon [[Dried|dried]] [[Dill|dill]] | ||
| Line 41: | Line 41: | ||
| 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]] | ||
| Bring to the [[Boil|boil]] and then reduce and [[Simmer|simmer]] for 10 minutes | | Bring to the [[Boil|boil]] and then reduce and [[Simmer|simmer]] for 10 minutes | ||
| Stir in the | | Stir in the [[Mushrooms|mushrooms]] | ||
| Serve | | Serve | ||
}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve over [[Hard boiled eggs|hard boiled eggs]] | Serve over vegetables or for a main course, [[Hard boiled eggs|hard boiled eggs]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
Revision as of 08:44, 25 August 2014
| Mushrooms in a cucumber sauce (V) | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 25 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
|
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
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Serving suggestions
Serve over vegetables or for a main course, hard boiled eggs