- 2 tsp Butter
- 1 tsp Garlic, chopped
- 6 tbsp Saucery Mushroom Pepper
- ½ cup Vegetable or chicken stock
- 1 cup Water
- 2 tsp Fresh cream
- 2 tbsp Parsley, chopped
- Salt, pepper, to season
- Heat butter in a pan and saute garlic.
- Blend the sautÌ©ed 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.