Tastes delicious and creamy, just perfect to dip any grilled meat in and feast on.
A quick and simple recipe.
5 - 10 Minutes
10 - 15 Minutes
1, medium, sliced
100 gms (or any other mushrooms or combination)
1 tsp - tbsp
Wash and slice the mushrooms and onion.
In the chicken stock*, add the salt, pepper and refined flour and whisk well.
Heat oil in a pan, add the clove, and allow it to splutter. Then add the garlic and onions, sauté for 1-2 minutes. Add the mushroom and sauté for another minute on a high flame.
Add the vinegar and stir. Add the prepared chicken stock and mix well.
Mix the cream** 1/4 tsp refined flour, and then add it to the pan.
Add the dry herbs, adjust the seasoning and allow to boil.
Tastes best with Mustard-Honey Chicken, Garlic Lemon Chicken.
*If you are using the maggi chicken stock cubes, after dissolving the cube in hot water, allow the stock to cool and only then add the refined flour.
If refined flour is added to any hot liquid, it will form a lump instantly and get cooked that way.
Hence, allow the stock to cool and then add the refined flour.
** Adding a little refined flour to the cream stabilises it and prevents it from curdling in the sauce.
(as there is vinegar in the sauce)