250g button mushrooms, sliced (s)(sff)
1 onion, finely chopped (s)(sff)
1 Tsp “very lazy” garlic
1 Tsp “very lazy” ginger
1 Schultz garlic, mushroom & cream sauce (4.5 Syn/4 =< 2 Syn)
375mL skimmed milk (3 Syn/4=< 1 Syn)
100g Couscous (ff)
Mix a little milk with the sauce mix in a small pan until all lumps are removed, continue to add the milk, place on a low light and bring to the boil, stir until thickened, put to one side.
Make up Couscous as per the instructions on the packaging & cover with clingfilm until the sauce is ready.
Spray a pan with Fry Light and add the onion, garlic & ginger, cook until soft add chopped mushrooms and cook for 5 mins to infuse the flavours, add sauce and cook for a further 5 mins, season and serve with the Couscous..
Credit: Pete’s Recipe Book
Mushrooms in a Creamy Sauce