1 tablespoon of olive oil
1 tablespoon of crushed garlic
200 g chopped braai mushrooms
1 tablespoon of balsamic vinegar
100 g unsweetened evaporated milk
100 g fat free milk
1 tablespoon of cornstarch
Salt and pepper to taste
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Never rinse mushrooms. They retain water like little nature sponges, so it is best to just wipe them with a paper towel to remove excess dirt before you cook them.
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Add chilli flakes or cayenne pepper for a spicier mushroom sauce.
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Love it so much? Make a bit extra and store in your refrigerator for up to two weeks.
