Ingredients:

  • 2 tbsp virgin olive oil
  • 1 bunch chopped spring onions
  • 2 cloves garlic, crushed
  • 2 lbs mixed mushrooms*
  • 1/2 pint milk (soya milk for vegans)
  • 7 fl. oz vegetarian white wine
  • 4 tbsp chopped parsley
  • salt and pepper
  • 3 tbsp cornflour
  • 4 tbsp yoghurt (soya yoghurt for vegans)

* a combination of large open, closed cup, open cup, button, chesnut whatever takes your fancy mushrooms !! whole halved, uartered or sliced as appropriate.

Directions:

  1. Heat the oil in a large pan. Cook the spring onions and garlic for 2 minutes.

  • Stir in the mushrroms, milk, wine, parsley and seasoning. Bring to the boil, cover and then simmer gently for 10 minutes.
  • Blend cornflour with a little cold water until smooth, then stir into the mushrooms. Bring to the boil, stirring constantly.
  • Remove form the heat and stir in the yoghurt. Return to heat to warm it up but do not allow to boil.
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