Mushrooms in a Creamy Sauce

Serves 4

Ingredients

• 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 (6 Syn/4=< 1.5 Syn)
• 200g Couscous (ff)
• 400mL water
• Knorr “veg” stockpot

Method

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 the couscous by adding the water to the stockpot & covering the couscous, mix & cover with Clingfilm until the sauce is ready. Fluff up before serving.

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.` 

(sff)=super free food