Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 500g mushrooms, sliced
- 120ml water
- salt and pepper, to taste
- 1/2 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 5 tablespoons plain flour
- 3 tablespoons soured cream
Method
- In a saucepan, heat the oil and cook and stir the onion until translucent. Add the mushrooms then pour in the water and season. Cover and simmer for 15 minutes.
- After 15 minutes, stir in the chopped parsley, garlic and 5 tablespoons flour. Whisk until smooth, cooking for 5 more minutes until thickened.
- In a small bowl, combine the soured cream with 2 tablespoons of the hot mushroom sauce, mix well until smooth. Pour the mixture gradually back to the sauce and bring to the boil, stirring constantly. Remove from heat and serve.
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