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Recipes

   Country Mushrooms

recipe image
At one time Britons gathered wild mushrooms in the autumn. Generally the places where they grew were kept a secret. Today, this knowledge has been largely lost along with much rural lore and hardly anyone collects wild mushrooms now and those that do can charge a fortune for them. Button or chestnut mushrooms can be used in this recipe if the wild ones aren't available or are too expensive.
Ingredients
Serves: 4

25 g Butter (1 oz)
450 g Mushrooms (preferably wild ones) (1 lb)
1 tbsp Plain flour
150 ml Milk ( 1/4 pint)
2 tsp Wholegrain mustard
2 tsp Tarragon, chopped plus a few leaves for garnish
3 tbsp Soured cream
to serve Chicory and lettuce leaves
Method
Melt the butter in a pan and cook the mushrooms for a minute or two.

Stir in the flour and milk.

Heat, stirring continuously until thickened. Simmer for 2 minutes.

Stir in the mustard, chopped tarragon and soured cream.

Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.



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