Ingredients : Serves 4

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  • 250g mushrooms, thinly sliced
  • 1/2 medium onion, finely chopped
  • 2tbsp butter
  • 2tbsp plain flour
  • 2tbsp white wine
  • 100ml* semi skimmed milk
  • 100ml* single cream
  • salt & freshly ground black peppercorns
*Alternatively , 200ml milk can be used without single cream.


instructions image
  • Heat the oil in a large, heavy-bottomed saucepan over a low heat and fry the onion until they are softened.
  • Add the mushrooms and cook for about 7-8 mintue until they are lightly cooked.
  • Turn down the heat and scatter the flour and stir until they are coated.
  • Pour the wine and simmer for a couple of minutes to evaporate the alcohol.
  • Turn up the heat, add 300ml water and bring to a simmer for about 15minutes.
  • Transfer to a blender or food processor and whizz in batches until smooth, then return to the pan.
  • Stir in the milk and single cream, then bring back to a simmer for 2-3 minutes until hot, adjusting the seasoning with salt and pepper.
  • Serve with toasted baguette.
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instructions image

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This recipe was first published on mizueandco.com on 24th Nov. 2007.