Instructions: M elt the butter in a large saucepan or frying pan on the simmering plate.

Add the mushrooms and cook for 2 minutes.

Stir in the flour and then the milk.

Heat stirring conti nuo sly until the sauce thickens and is smooth.

Simmer for 1 to 2 minutes.

Stir in the mustard tarragon and soured
cream.

Serve hot on a bed of chicory and lettuce.

Commercially grown button mushrooms often do not have much flavour.

This recipe adds gentle flavouring. Serve the mushrooms on a bed of lettuce and chicory with maybe some bread to mop up any juices .

Serves 4

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