- 1 lb mushrooms
- 2 medium onions, sliced
- 25 gms butter
- 1 ltr vegetable stock
- 1 tsp French mustard
- 2 tbsps tomato puree
- ½ lemon (juice of)
- 150 ml sour cream
- Melt butter in frying pan, add onions & mushrooms and fry over moderate heat for 10 minutes.
- Stir in tomato puree, mustard and stock, bring to boil and simmer for 5 minutes.
- Remove from the heat and lemon juice and sour cream.
- Heat through but do not allow boiling.
- Serve (goes well with fluffy basmati rice).