Champignons A La Creme Et Paprika
|Butter||2 Ounce (50 Gram)|
|Button mushrooms||12 Ounce, quartered (350 Gram)|
|Plain flour||1 Ounce (25 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Single cream||2 1⁄2 Fluid Ounce (65 Milliliter)|
|White pepper||To Taste|
|Finely chopped fresh parsley||1 Tablespoon (For Garnish)|
1. Melt the butter in a pan, add the mushrooms and cook gently until almost tender.
2. Add the flour to the pan and cook for 1-2 minutes, then add the milk and cream, stirring all the time. Bring to the boil.
3. Add salt, pepper and paprika to taste and cook gently for another 10-15 minutes, stirring occasionally.
4. Pour into a hot serving dish and sprinkle with a little paprika and parsley.