Butter – 2 tsp
Garlic chopped – 1 tsp
Mushroom Pepper – 6 tbsp
Vegetable or chicken stock – ½ cup*
Water – 1 cup
Fresh Cream – 2 tsp
Parsley, chopped – 2 tbsp
Salt, pepper – to season
- Heat butter in a pan and saute garlic.
- Blend the sautéed garlic butter, mushroom pepper sauce and stock in a blender/mixer until smooth.
- Transfer contents back into the pan along with water and heat up the mixture. Check and adjust seasoning. Serve hot with a dash of cream and parsley on top.