Ingredients
2 tsp olive oil
2 tsp light margarine/butter
600g field mushrooms
sliced
1 large onion
finely sliced
2 cloves garlic
minced
1 tsp dried sage
1 tsp dried thyme
1 tbsp wholemeal flour
1 cup vegetable stock
1 tbsp tomato paste
¼ cup light sour cream
½ cup parsley
chopped
Equipment
- 1 large non-stick frying pan
Instructions
- Heat oil and butter in a large non-stick frying pan, on medium-high heat.
- Add mushrooms, onion and garlic and cook for 10 minutes or until onions have softened and mushrooms are wilting and fragrant.
- Stir through sage and thyme, and season well with salt and pepper.
- Then add flour, and stir to combine. Cook for a minute before slowly adding stock and tomato paste. Mix to combine.
- Bring to a simmer and cook for 5 minutes or until the sauce thickens slightly.
- Add sour cream and parsley, and stir. Cook for a further 2 minutes, or until well combined.
- Serve on a bed of pasta with a side of salad.
Notes
Tip
The parsley can be sprinkled on indiviual dishes at the end, if not everyone likes it.
Variation
If you don't have wholemeal flour, you can use plain white flour instead.
