Mushroom sauce is perfect for pasta and fantastic on grilled steak. It could be used to eat a variety of foods. Below is the recipe:
- 1 tbsp, butter
- 2 tbsp oil
- 5 cups chestnut mushrooms, halved/sliced approximately 500g/ 1 pound
- 2 springs, fresh thyme
- 2 garlic cloves, crushed
- 1 cup, milk mixed with 3 tbsp cornflour/corn starch
- 1-2 tbsp lemon juice to taste
- Salt & pepper to taste
- 2 tbsp, chopped parsley
Heat the butter and olive oil together.
Add the mushrooms to the pan with the thyme and season with salt and pepper.
Allow the mushrooms to fry until golden brown then add the garlic and fry until fragrant.
Pour in the milk and allow to simmer gently for 5-10 minutes until the sauce has thickened and cooked through.
Season with lemon, salt and pepper and add the parsley.
Serve with your favourite dish
Nkwobi | Image: Nightlife
How to Make Chicken Nkwobi
- 1 kg, chicken
- 6 fresh bell pepper
- 1 tbsp, crayfish
- 1 onion
- Small bunch of uziza
- 2 seasoning cubes
- Salt to taste
- ¼ cup, palm oil
- 1 tbsp, akawu
Wash chicken and cut into small chunks.
Season the chicken and parboil. Once it is cooked through, remove from heat and set aside.
Wash pepper and onion, pound properly and then add crayfish and pound together and set aside.
Mix akawu and 3 tbsp of water inside a small cup and set aside.
In a mortar or pot mix oil and akawu mixture together; add palm oil and mix till it is thick and yellow in colour.
Add the pepper mix, salt and any seasoning; make sure the chicken is cold and water is drain add into the oil mix and stir.
Wash and slice uziza leaf, add to the chicken nkwobi and stir and serve (you can heat it for about a minute before serving).