Belinda Moore

We had this over pasta, but could also serve with rice, toast, steamed vegies etc. YUM!

This recipe is based on one recently shared on Simple Savings.

400g mushrooms, sliced

butter/oil

500ml milk

3 tsp Massel vegetable stock powder

2 tablespoons cornflour

200ml milk (again)

300ml cream

pepper

Saute mushrooms in a little butter or oil, stir to prevent them from sticking. When soft, pour over 500ml milk. Bring to the boil. Mix the stock powder and cornflour into the 200ml milk. Add slowly whilst stirring. Sauce should thicken. Pour in cream and continue to stir as it continues to thicken. Stir through a generous amount of fresh ground black pepper.

We had this over pasta, but could also serve with rice, toast, steamed vegies etc. YUM!

This recipe is based on one recently shared on Simple Savings.