Ingredients:
Method:
Peel and stalk the mushrooms and cut them into quarters.
Put them in a small saucepan and add butter and lemon juice and cook slowly for about ten minutes.
Add the half-pint of brown stock: simmer for half an hour.
Mix the cornflour with the cream, add this to the mushrooms and stir in well.
Cook a further few minutes then serve.
- 8 oz. Of button mushrooms
- 1 oz. Of butter or margarine
- 1 teaspoonful lemon juice
- 1 dessert spoonful cornflour
- half a pint of brown stock
- 2 tablespoonfuls of cream or tinned milk.
Method:
Peel and stalk the mushrooms and cut them into quarters.
Put them in a small saucepan and add butter and lemon juice and cook slowly for about ten minutes.
Add the half-pint of brown stock: simmer for half an hour.
Mix the cornflour with the cream, add this to the mushrooms and stir in well.
Cook a further few minutes then serve.
