Mushroom & Mustard Sauce
Pete’s Mushroom & Mustard Sauce
Serves 2
Ingredients
1 Tsp Dijon mustard
1 Tbsp. Cornflour (1 syn/2=0.5 syn per person)
2 Tbsp. Water
4 Tbsp. Quark (p)
1 Knorr Vegetable stockpot
50ml Red wine (2 syn/2=1 syn per person)
100g Mushrooms, finely chopped (s)
Method
Remove the Quark from the fridge & allow to come to room temperature.
In a small bowl, mix the stockpot, Dijon mustard, cornflour& water, mix together.
In a small saucepan, sprayed with frylight, cook the mushrooms, add the wine & contents of the small bowl, cook until almost all the liquid has evaporated then remove from the heat.
Allow to slightly cool then add the Quark, 1 Tbsp. at a time, ensuring that you mix until it’s blended each time before adding the next, when all mixed, keep warm on a very low heat, stirring all the time.
Serves 2
Ingredients
1 Tsp Dijon mustard
1 Tbsp. Cornflour (1 syn/2=0.5 syn per person)
2 Tbsp. Water
4 Tbsp. Quark (p)
1 Knorr Vegetable stockpot
50ml Red wine (2 syn/2=1 syn per person)
100g Mushrooms, finely chopped (s)
Method
Remove the Quark from the fridge & allow to come to room temperature.
In a small bowl, mix the stockpot, Dijon mustard, cornflour& water, mix together.
In a small saucepan, sprayed with frylight, cook the mushrooms, add the wine & contents of the small bowl, cook until almost all the liquid has evaporated then remove from the heat.
Allow to slightly cool then add the Quark, 1 Tbsp. at a time, ensuring that you mix until it’s blended each time before adding the next, when all mixed, keep warm on a very low heat, stirring all the time.
