Wednesday, 3 April 2013

Mushrooms in sour cream

A wonderful little recipe from the Home Gardeners' Cook Book

Serves 2-3

8 oz mushrooms (250g)
2 oz butter (50 g)
1 large carrot
4 tbsp sour cream
salt and freshly ground pepper


  1. Wipe and slice the mushrooms, stalks and all.
  2. Heat the butter in a small pan and add the mushrooms.
  3. Peel the carrot and grate it into the pan.
  4. Cover and simmer gently for 5 minutes tossing occasionally.
  5. Remove from the heat and stir in the sour cream. 
  6. Season to taste with salt and ground pepper.
Serve hot. This can be served as a starter as it is, or as a veg accompaniment, or serve it over a hot hard boiled egg (one per person, halved) on top of couscous or rice or mashed potato, for a perfectly delicious dinner.
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