Creamed sorrel with grilled mushrooms
- 1000 g Portobello and white grilled mushrooms
- 1000 g sorrel
- 200 ml milk
- 2-3 tablespoons flour
- cooked rice or potatoes
Remove the ends of the sorrel stalks, wash the leaves thoroughly, then allow to wither in a hot pan in a little oil. Meanwhile, whisk together the milk and flour, then pour over the sorrel and stir. Blend using a hand blender and season with salt and sugar to taste. Bring to the boil and simmer for 3–4 minutes, stirring constantly.
Cut the mushrooms into finger-thick slices and season with salt and pepper, then fry briefly on both sides in a little oil.
Consume immediately. Best served with cooked rice or potatoes, to balance the acidity of the sorrel.