Cost 59p each + 10p if you want rice
We have a running joke in our house that if you like mushrooms you must be a ‘funghi’ (fun-guy). It’s our ‘in’ joke that we all have stored up our sleeve…when a new unsuspecting friend dines with us and they happen to be eating mushrooms…well…we all give each other ‘daggers’ to determine who is going to be the one to pull the ‘fungi’ joke out of the bag first. I know, its a bit of a sad affair but that’s how we roll….
This recipe is a bit calorific (because of the cream) but I had some left from the lemon cheesecake so it would have been a sin not to use it. This dish is delicious though, I just love it! And to be totally honest I don’t really like mushrooms. Yeah yeah I’m no ‘funghi’…
This dish serves 2 and it took 20 minutes to make, cook and serve!
25g butter (7p, Aldi)
1 onion, finely chopped (9p, Aldi)
200g mushrooms, sliced (52p, Aldi)
1 tbsp tomato puree (1p)
1 tbsp dijon mustard (4p, Aldi)
150ml double cream (34p, Aldi)
2 cloves garlic, minced (6p)
150ml stock – made with 1 veg stock cube (3p, Aldi)
Splash of lemon juice (1p)
1 tbsp Worcestershire sauce (1p, B&M)
If you’re having rice then put the pan of water to boil.
Melt butter in your pan or wok.
Add the onions and fry for a couple of mins. Add the garlic. Mix. Add the mushrooms. Mix.
Stir in the tomato puree, the mustard and the stock..bring to the boil and simmer.
Turn the heat down low and add the cream, lemon and worcestershire sauce. Stir gently and season to taste. Leave it on low until your rice or whatever you are serving it with is ready!