- 2 Cups of Mushrooms (skin peeled and chopped)
- 1 cup of Fresh Parsley or Shallots or Chives or Leek.
- 100g butter
- 2 tablespoons (heaped) of Corn Flour
- 2 Cups of Chicken Liquid Stock (more may be needed when sauce thickens).
In saucepan, add mushrooms, herbs and butter. Cook on high melting butter and frying mushrooms till they are moist and shiny.
Turn temperature down and add the corn flour stirring to form a paste. Add the chicken stock and stir.
Turn the temperature up high and stir continuously till sauce thickens. (Keep adding more liquid stock if too thick).
NOTE: If your sauce is too thin and runny; in a coffee mug, put 1 teaspoon of corn flour, add a little cold water to the mug, mix with a fork (it should look like a milky mixture), pour this into your sauce and stir.
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