For 2:
1 small onion
40g butter
175g button mushrooms, sliced
2/3 medium tomatoes, skinned, seeded and chopped
1tbsp flour
120ml chicken or vegetable stock
1tbsp tomato purée
2tbsp double cream
Sauté the onion in 25g of the butter over a low heat for 5 minutes, then add the mushrooms
and continue to cook for about 2-3 minutes. Add the tomato and cook for a further 3-4 minutes. Meanwhile, melt the remaining butter, stir in the flour and cook for about 30 seconds, then add the stock and tomato purée. Cook, stirring, for 3-4 minutes until the sauce is smooth and thickened. Remove from the heat and stir in the double cream. Add this sauce to the mushrooms and tomatoes, heat through and pour over freshly cooked pasta.
1 small onion
40g butter
175g button mushrooms, sliced
2/3 medium tomatoes, skinned, seeded and chopped
1tbsp flour
120ml chicken or vegetable stock
1tbsp tomato purée
2tbsp double cream
Sauté the onion in 25g of the butter over a low heat for 5 minutes, then add the mushrooms
and continue to cook for about 2-3 minutes. Add the tomato and cook for a further 3-4 minutes. Meanwhile, melt the remaining butter, stir in the flour and cook for about 30 seconds, then add the stock and tomato purée. Cook, stirring, for 3-4 minutes until the sauce is smooth and thickened. Remove from the heat and stir in the double cream. Add this sauce to the mushrooms and tomatoes, heat through and pour over freshly cooked pasta.
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