Mushroom and Garlic

• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 450 g mushrooms, sliced
• 25 g plain flour
• 175 ml 1% low-fat milk
• 115 ml vegetable stock
• salt and pepper
• 5 tablespoons reduced-fat single cream (light)
• 1 tablespoon chopped fresh parsley
• flat leaf parsley, to garnish
• bucatini pasta

1. In a large frying pan or wok, melt the half fat spread over a low heat.
2. Add the onion and garlic and cook for 5 minutes.
3. Add the mushrooms, cover and cook gently for 8 minutes, stirring occasionally.
4. Stir in the flour and cook for 1 minute, stirring.
5. Remove the pan from the heat and gradually stir in the milk and stock.
6. Bring slowly to the boil, stirring and continue to cook, stirring until the mixture thickens.
7. Add the salt and pepper and simmer gently for 3 minutes, stirring.
8. Remove the pan from the heat and stir in the cream and parsley.
9. Garnish with flat leaf parsley and serve with freshly cooked bucatini (pasta).

onion, garlic, mushrooms, flour, milk, vegetable stock, salt, cream, parsley, flat leaf parsley, bucatini pasta

Taken from www.food.com/recipe/mushroom-and-garlic-316149 (may not work)