INGREDIENTS
1 tablespoon (15ml) Clover MooiRiver butter
1 tablespoon (15ml) olive oil
1 small onion, finely diced
1 ml garlic, chopped
1 sprig of thyme, chopped
250g button mushrooms, thickly sliced
250g wild mushrooms, thickly sliced
salt and black pepper
1 tablespoon (15ml) Clover MooiRiver butter
2 teaspoon (10ml) flour
½ cup (125ml) Clover full cream milk, hot
½ cup (125ml) Clover fresh cream
Method
Heat butter and oil in a pan and fry the onion, garlic and thyme for 2 minutes.
Increase heat and add mushrooms, cook for 8–10 minutes or until all the liquid has evaporated.
Season well with salt and pepper.
In a separate pan melt the remaining butter and stir in the flour.
Cook for 1 minute and whisk in the hot milk, stirring continuously, and cook for 3 minutes.
Reduce heat and stir in the cream.
Fold in the mushroom mixture and cook for 1 minute.
Serve with buttered slices of ciabatta toast.
Variation
For a fireside supper , add 15ml–20ml sherry then cooking the mushrooms.
CLOVER INGREDIENTS USED IN THIS RECIPE
