Smoky creamed mushrooms recipe

Ingredients

• 1 ½ oz (40 g) butter
• 12 oz (335 g) button mushrooms, quartered
• ½ tsp konjac flour
• ½ cup 4 fl oz chicken stock
• ½ cup 4 fl oz heavy (double) cream
• 1½ tsp smoked paprika
• ½ tsp sea salt

1. Melt the butter in a skillet, add the mushrooms and sauté for 3 minutes until just cooked on the cut edges.
2. Remove the mushrooms from the pan and reserve.
3. In a small bowl place the konjac flour, and whisking continuously, pour in the stock and then the heavy cream until completely combined.
4. Pour the stock mixture into the skillet, and stirring constantly, heat until thickened.
5. Add the paprika, sea salt, and reserved mushrooms to the skillet and stir well.  Cook for 1 minute to heat the mushrooms through.  Try not to eat them before you get them to the table.