Light Mushroom Sauce


Photo: flickr user avlxyz

Yield:

6.0 servings

Added:

February 19, 2010

Creator:

Anonymous

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Ingredients

175 grams chestnut mushrooms sliced
1 juice of 1/2 a lemon
1 level dessertspoon plain flour
1 200ml carton of low fat creme fraiche

Preparation

1
Cook the mushrooms in a saucepan on the boiling plate for 1 minute in the lemon juice.
2
Mix the flour with a little of the creme fraiche in a small bowl using a small whisk (this stabilises and thickens the creme fraiche when heated).
3
Place the remaining creme fraiche in a saucepan and mix in the flour and creme fraiche mixture.
4
Bring to the boil on the boiling plate whisking all the time.
5
When the sauce has thickened and just boiled stir in the mushrooms and lemon juice and allow to cool completely.
6
Spread over the salmon as above and sprinkle with the same topping.
7
This is a less rich sauce to go with baked salmon with paremsan and parsley crust.
8
Serves 6

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