Country Mushrooms

Description
At one time Britons gathered wild mushrooms in the autumn. Generally the places where they grew were kept a secret. Today, this knowledge has been largely lost along with much rural lore and hardly anyone collects wild mushrooms now and those that do can charge a fortune for them. Button or chestnut mushrooms can be used in this recipe if the wild ones aren't available or are too expensive.



Ingredients

 * Butter - 25g (1 oz),
 * Mushrooms (preferably wild ones) - 450g (1 lb),
 * Plain flour - 1 tbsp,
 * Milk - 150 ml,
 * Wholegrain mustard - 2 tsp,
 * Tarragon - 2 tsp chopped + a few leaves for garnish,
 * Soured cream - 3 tbsp,
 * Chicory and lettuce leaves - to serve

Directions
1. Melt butter in a pan and cook the mushrooms for a minute or two. Stir in the flour and milk. Heat, stirring continuously until thickened. Simmer for 2 minutes. 2. Stir in the mustard, chopped tarragon and soured cream. 3. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.