This is a recipe that I love to do on cold evenings, and it is a great way of getting the children to eat up any mushroom surplus if I over-estimate quantities! There are some more exotic variations on this veggie staple, but I find simplicity works best here.
1 large or 2 small onions, sliced
6 sticks of celery, chopped, including leaves
500g mushrooms (button mushrooms halved work well or a mixture, chopped)
1/2 tsp dried basil
1/2 tsp Herbes de Provence or mixed herbs
2 tbs plain flour
80 ml plain natural yogurt or soured cream
300ml good quality vegetable stock from bouillon
Salt and pepper
Handful fresh parsley, chopped
1. Gently heat the butter in a large saucepan and sauté the onions and celery over a low heat for approximately 5 minutes.
2. Add the mushrooms and cook gently for a further 4 minutes.
3. Add the dried herbs and stir in the flour to cook for 1 minute.
4. Add the stock and seasoning and cook gently for 10 minutes.
5. Allowed to cool away from the heat and stir in the yoghurt or soured cream and taste for seasoning, then heat very gently.
6. Garnish with the chopped parsley and serve with white Basmati rice or crusty bread.