MUSHROOM AND PEPPER SAUCE
- 250 g Portabellini mushrooms, wiped and sliced
- butter and oil for frying
- ½ packet of mushroom soup powder
- 250 ml milk
- freshly ground black pepper, to taste
Pour 10 ml oil in saucepan and a big knob of butter.
Fry the mushrooms until they start going brown on the edges.
Turn down the heat to a simmer and add the soup powder that has been stirred into the milk.
Allow to thicken and simmer for a few minutes then add the black pepper and stir through before using.
Photo: Elsabie Templeton