|Butter||1⁄4 Cup (4 tbs)|
|Quartered mushrooms||2 Cup (32 tbs)|
|Chopped preserved ginger||1 Tablespoon|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Freshly ground black pepper||To Taste|
|Parsley sprigs||2 (For Garnishing)|
Melt the butter in a pan and lightly saute the mushrooms for 2 to 3 minutes.
Stir in the whisky and ginger.
Blend the cream with the cornflour (cornstarch) and stir into the mushrooms.
Heat gently, stirring, until the mixture thickens but do not allow to boil.
Add a little salt and pepper to taste.
Serve immediately as an accompaniment to meat or on toast as a snack or starter.
Garnish with parsley sprigs.
Cooking time: 8 to 10 minutes