Mushroom Sauce

Ingredients
8 ozs 225g vegetable stock
2 ozs 50g vegan margarine
8 ozs 225g mushrooms, sliced
1 oz 25g cornflour
1 spring onion, thinly sliced
salt and pepper
Method
Melt margarine in a pan over a medium heat. Add the mushrooms, cook and stir for 5 minutes. Remove the mushrooms and reserve.
Stir the cornflour into the remaining margarine in the pan. Add the stock and salt and pepper. Bring to the boil. Stir until it thickens.
Remove from the heat. Stir in the mushrooms and onions.
Delicious served over courgettes on a bed of rice, or over pasta.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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