500g flat-cap mushrooms 2 stock cubes (veg or chicken) 500ml water 750ml milk 1 tbs plain white flour butter 1 tsp cumin seeds
Shred the mushrooms, and simmer gently in a little butter. When cooked, add the water and the stock cubes, and simmer for half an hour. Make a roux with the flour and some butter, and slowly add the milk to make a thin white sauce. Toast the cumin seeds lightly in a dry pan. Add the mushrooms and liquor to the sauce, and stir in the cumin seeds. Simmer for 20 minutes. Serve with crusty bread.
accomplished