|Garlic||3 Clove (15 gm), finely chopped|
|Lime juice||1 Tablespoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Whole wheat flour||1 Tablespoon (Atta)|
|Fat free milk||3 Tablespoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Chopped coriander leaves/Parsley||1 Tablespoon|
Wash mushrooms, wipe dry and slice finely.
Melt butter in a non-stick pan.
Add mushrooms, garlic, lime juice, salt, pepper and water.
Bring to boil, lower heat and simmer for 5 minutes.
Remove from heat, strain mushrooms and reserve pan juices.
Put mushrooms in a blender and blend till smooth.
Heat oil in a pan over low heat.
Whisk in flour and gradually pour in reserved pan juices, stirring continuously to make a smooth paste.
Stir in milk and nutmeg and simmer for 2 minutes till thick and smooth.
Add pureed mushrooms and cook for another 1-2 minutes.
Spoon into a serving dish, garnish with coriander leaves or parsley and serve warm with whole-wheat crackers.