Creamy Mushroom Sauce

Creamy Mushroom Sauce




Servings: 2



Ingredients
500 grams of closed cup or cheasnut mushrooms
150g of light creme cheese
Ground black pepper
1 teaspoon of dried sage or basil
2 chicken stock cubes
1 vegetable stock cube
500ml of boiling water
Spray Oil


Recipe
1. Slice or quarter the mushrooms and lightly spray a large saucepan or preferably a wok
with the spray oil. Heat the pan on a high heat until the oil is hot and then add the
mushrooms.
2. Boil the kettle and pour 500 ml of boiling water into a meassuing jug, crack in a small
amount of black pepper, whisk in the chicken and vegetable stock cubes, and the basil
or sage. When the mushrooms are cooked pour the liquid in the pan. When the liquid
goes onto a rolling boil add the creme cheese and reduce until the liquid is creamy. (try
the sauce with this amount of cheese the first time, however if you decide in the future
that you would prefer it creamier then add more the next time. But please bear in mind
that this will increase the calorie content.)
3. Lower the heat to medium and keep stiring the mixture occasionally, maing sure that it
doesn’t stick to the pan and the cheese is stirred in completely. for about ten minutes.
4. By this time the mushroom sauce should be ready., serve with pasta, rice, anti-pesto, pork,
chicken, turkey or a jacket potato.