CHEESY MUSHROOM SAUCE FOR A STEAK NIGHT

“Lockdown day #23 – steak night! Mature Porterhouse pan-fried with Six Gun Grill spices, baked potato with cheesy mushroom sauce and oven roasted vegetables.”

250 g fresh white mushrooms, wiped off and sliced
½ packet powder of cream of mushroom sauce, mixed with 250 ml milk
3 tablespoons cheese spread
2 tablespoons lemon juice
oil and butter, for frying

Put a little oil and about one tablespoon of butter in saucepan and as soon as the butter starts melting, add the mushrooms and stir fry quickly until cooked.
Add the milk with mushroom sauce powder in it and stir until it starts to thicken.
Turn the heat down to simmer the sauce and add the cheese and stir until it is incorporated into the sauce.
Add the lemon juice, stir through and serve immediately with baked potato and steak.

Recipe and photo: Elsabie Templeton