Chinese Vegetables Recipes - Mushrooms in White Sauce Recipe

  
 

Chinese Vegetables Recipes - Mushrooms in White Sauce Recipe

Ingredients

  • 6 white-capped unopened cultivated mushrooms

  • 1 tablespoon peanut oil

  • 1/4 pint (U.S. 5/8 cup) hot chicken stock

  • 4 tablespoons cream of top milk

  • pinch each salt, sugar and Ve-Tsin (M.S.G.)

  • 1 teaspoon corn-flour

  • 1 dessertspoon cold water

  • sprig parsley (1 1/2-1 3/4 inches in diameter)

Method:

  1. Very quickly wash the unpeeled mushrooms in plain water. Dry them well.

  2. Heat the oil. Cook the mushrooms on both sides in it for a minute or so, letting the caps become slightly browned. Add the hot stock and cook rapidly for 4 minutes.

  3. By this time, the mushrooms may have absorbed the oil. In this case, add a little more. If the stock has evaporated too much, add up to another 4 tablespoons and bring to the boil again.

  4. Add the top of milk, seasonings and corn-flour, blended with the water, and boil for 1 1/2 minutes. Lift the mushrooms on to a heated serving dish, spoon the sauce over them and garnish with the parsley.