Light Mushroom Sauce
By: Anonymous
Published: Friday, February 19, 2010 - 2:35am

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