“A Culinary Guide to Herbs, Spices and Flavourings”
by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson
12 oz. mushrooms, quartered
¾ chicken stock, heated
2 tablespoons chopped salad burnet, or 1 tablespoon chopped
Freshly ground black pepper
2-1/2 fl. oz. sour cream
Preparation time: 10 minutes
Cooking time: 20 minutes
- Put the mushrooms into a saucepan with the stock, and bring to the boil, then lower the heat and simmer for 10 minutes, half covered.
- Add the salad burnet and season to taste with salt and pepper. Simmer for a further 5 minutes, then stir in the soured cream (do not allow to boil, or the sauce will separate).
- Puree briefly in a food processor or electric blender, and serve hot, with a roast chicken or game.