- 50g butter
- 200g cup mushrooms, thinly sliced
- 1 tbs plain flour
- 125ml (1/2 cup) red wine
- 125ml (1/2 cup) chicken stock
- 2 tsp tomato paste
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Melt the butter in a large frying pan over medium-high heat. Add the mushroom and cook, stirring, for 2 minutes or until tender.
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Add the flour and stir until well combined. Add the wine, stock and tomato paste, and stir until well combined. Bring to the boil, then reduce heat to medium.
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Simmer for 3-4 minutes or until the sauce thickens slightly. Season with pepper.
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Serves 4 as an accompaniment.
Serving tip: Serve with steaks or roast chicken.
Know-how: Store in the fridge in a paper bag for up to three days. Wipe with a damp cloth before use.
Top mash with sauteed sliced mushroom, garlic and thyme. Serve with pan-fried chicken.
Mushrooms are a good source of niacin (B3) and riboflavin (B2).
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