Ingredients Edit

• butter - 25g (1 oz),
• Mushrooms (preferably wild ones) - 450g (1 lb),
• plain flour - 1 tbsp,
• milk - 150 ml,
• Wholegrain mustard - 2 tsp,
• tarragon - 2 tsp chopped + a few leaves for garnish,
• Soured cream - 3 tbsp,
• chicory and lettuce leaves - to serve

Directions Edit

1. Melt butter in a pan and cook the Mushrooms for a minute or two.
2. Stir in the flour and milk.
3. Heat, stirring continuously until thickened. Simmer for 2 minutes.
4. Stir in the mustard, chopped tarragon and soured cream.
5. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.