Ingredients

400 g	mushrooms
30 g	butter
1 L	chicken stock (can use vegetable)
30 g	plain flour
	water
1/2 cup	thickened cream
	black pepper
	fresh parsley

Equipment

• high sided heavy based pan with lid

Method

1. clean mushrooms with a damp cloth
2. thinly slice all mushrooms
3. melt butter then add mushrooms to pan with a dash of water, and stir through to coat mushrooms in butter
4. cover and simmer until tender
5. combine flour with enough boiling water to dissolve then stir through mushrooms
6. add stock and bring to boil stirring continuously, add more water if required to cover all mushrooms
7. when boiling reduce heat and simmer for 5 minutes, stirring frequently - mixture should start to thicken
8. add cream and pepper and stir though until all cream is heated - do not boil
9. serve with more pepper and chopped parsley

Notes

serve with crusty bread as an entree

also good as a sauce for meat: steak/chicken

freezes well or store in the fridge in an air tight container for a few days

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