Creamy mushroom sauce

Just 3.5 syns!

  • Low calorie cooking spray
  • 150g open cup mushrooms, thinly sliced
  • 2 level tbsp cornflour
  • 275ml skimmed milk
  • 1 level tbsp dijon mustard
  • 150g fat free natural fromage frais
  • Salt and ground white pepper
  • 1 tbsp snipped fresh chives



  1. Spray a saucepan with low calorie cooking spray and cook the mushrooms for 6-7 minutes over a medium heat until softened. Stir the cornflour into 4 tablespoons of the milk to make a smooth paste. Pour the remaining milk over the mushrooms and heat gently.
  2. Stir the paste into the mushroom mixture along with the mustard. Bring to the boil, stirring continuously, and cook for 1-2 minutes until thick and smooth. Remove from the heat and gradually stir in the fromage frais.
  3. Reheat very gently (do not boil or the fromage frais will curdle). Season to taste and scatter over the chives before serving.
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