1 and a half vegetable stock cube (you may need more, you may need less, its up to you)
Cornflour (if you like it thicker)
Start by putting the mushrooms in a saucepan. Then crunmble the stock into it. Add a little milk. Then put over a medium heat. Give it a good stir until it goes nice and brown. Reduce the heat if needed. You can then add the cornflour, start off with a tblsp. Give it a stir, then add the rest of the milk. Add more milk or cornflour accordigly, depending on how thick or thin you like it. Remember, it may not thicken straight away, so be careful how much cornflour you add. Cook until the mushrooms soften.
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