1 punnet white sliced mushrooms
1 tbls soy sauce
2 tbls fresh chopped parsley
2 tsps paprika
1/2 tsp Herbamare
cracked ground black pepper
1 x 250nl fresh cream
1 tbls unsalted butter
3 tsps Dijon mustard


Sauté the mushrooms in a little butter until cooked and there is no water. Add the rest of the ingredients and stir well. Sauté for a few minutes. Pour the cream over the mushrooms and mix well. Simmer gently on a low heat until reduced and thickened.

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