Mushroom Sous

Bestanddele:

• 2 eetlepels botter (of Rama)
• 250 g wit sampioene (button mushrooms), in skywe gesny
• Knippie knoffelsout (of na smaak)
• 2 eetlepels Maizena (mielieblom)
• 500 ml vars room

Metode:

1. Smelt die botter in ‘n pan oor medium hitte.
2. Voeg die gesnyde sampioene by en sprinkel met knoffelsout.
3. Braai tot die sampioene amper droog gekook is.
4. Voeg die Maizena by en roer — dit sal vorm tot ‘n dik “sampioenbal”.
5. Gooi die vars room in en roer aanhoudend totdat die mengsel glad en romerig word.
6. Laat dit saggies prut tot die sous verdik.
7. Proe en pas sout/knoffelsout aan indien nodig.
8. Bedien warm oor jou gunstelinggereg.

<<< Translation >>>

Mushroom Sauce

Ingredients:

• 2 tablespoons butter (or Rama)
• 250 g white button mushrooms, sliced
• Pinch of garlic salt (or to taste)
• 2 tablespoons cornstarch
• 500 ml fresh cream

Method:

1. Melt the butter in a pan over medium heat.
2. Add the sliced ​​mushrooms and sprinkle with garlic salt.
3. Fry until the mushrooms are almost cooked dry.
4. Add the cornstarch and stir — it will form into a thick “mushroom ball”.
5. Pour in the fresh cream and stir constantly until the mixture becomes smooth and creamy.
6. Simmer gently until the sauce thickens.
7. Taste and adjust salt/garlic salt if necessary.
8. Serve hot over your favorite dish.