1 punnet mushrooms (portabella have a much stronger flavour and colour)
1 tablespoon balsamic vinegar
1 teaspooncornflour
1 (375 ml) can creamy evaporated low-fat milk
salt & pepper
1 dash oil or butter
Method:
Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
While the mushrooms are cooking in the milk quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken.
If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right.
Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don’t want to overpower the sauce with too much salt and pepper. If it doesn’t have enough flavour, add another dash of Balsamic Vinegar.
Pour it over steak and chips or any meat.
Food.com
Gillian Logan Bredenhann
