Mushroom and Bean Sprout Spread Recipes

Ingredients :

225 g mushrooms

50 g butter

100 g Mung (chinese) bean sprout or aduki bean sprouts

1 tbsp chopped fresh parsley

1 tbsp chopped fresh chives

1 level tbsp corn flour

2 tbsp water

pinch of salt

1. Chop the mushrooms and cook in butter over low heat for 5 minutes until soft.
2. Chop the bean sprouts finely and stir into the butter with the herbs.
3. Mix the corn flour and water and stir into the pan.
4. Season well with salt.
5. Simmer for 3 minutes until the mixture is thick.
6. Serve at once.

A richly flavored mixture which is suitable for a light lunch or supper if served on rounds of wholemeal toast.

Serves 4 - 6

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