The original recipe requires cream which isn't something I keep in my fridge. This is simple, dead easy and tasty, especially as I use chestnut mushrooms for more flavour. It's not extremely frugal as chestnut mushrooms aren't the cheapest option but it's not too bad and if you use savers mushrooms, it becomes extremely frugal indeed (and they often have more flavour than the neat and tidy button mushrooms too)
If you have the knowledge and confidence to go mushroom foraging, it would be very cheap. I don't!
Ingredients to make enough for one.
100g mushrooms, chopped
170g water
60g milk (whole is nicest)
12g flour
pinch of salt
1/4 veg stock cube or 1/4 tsp stock powder such as marigold
30g soft cheese
pepper if wanted
Method.
In a saucepan, add everything but the soft cheese, whisk it all together so that the flour is incorporated, bring to a boil, stirring regularly and simmer for about ten mins until the mushroom is cooked and the 'floury' taster has been cooked out, stirring now and again.
Add the soft cheese and stir it in.
Zizz to smooth using a stick blender.
Check seasonings and adjust if necessary. I add some pepper at this stage.
Serve piping hot.
For those of us with a Thermomix, the recipe can be found in the Basic Cookbook.
No comments:
Post a Comment