Ingredients:
1/2 ounce unsalted butter
1 small onions, finely chopped
1/4 lb mushrooms, sliced
1 low-sodium bouillon cube
10 fluid ounces hot water
2 tablespoons cornflour or 2 tablespoons bisto, blended with a little cold water
salt and black pepper, to season
Directions:
Melt the butter in a small saucepan.
Add the onion and mushrooms and fry gently until they are very well browned.
Dissolve the stock cube in the hot water and add to the saucepan.
Add the blended cornflour or Bisto and heat, stirring constantly, until thickened and smooth.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.