Mushroom Strognoff

Directions

1. 1
   Melt 2 tablespoons of butter in a pan and add the flour.
2. 2
   Mix in the vegetable stock and heat, stirring all the time until thickened.
3. 3
   Blend in the mustard and remove from the heat.
4. 4
   In another pan melt the remaining butter and add the mushrooms and onions and saute for 5 minutes until the onions start to soften.
5. 5
   Add the mushrooms to the sauce, and simmer for 15 minutes.
6. 6
   Remove from the heat and stir in the sour cream.
7. 7
   Stir in the onions, and serve.
8. 8
   Coriander or lemon grass can be added.
9. 9
   Lemon grass goes down well, and if you add coconut milk/cream instead of the sour cream, lime juice and tomato paste you get a nice Thai mushroom dish.
10. 10
    Thai dishes are often like a soup, so increase the liquid a bit and serve in a large bowl with two spoons so you can share it, and a large plate of rice.