Lemon and Mushroom Sauce

Lemon and Mushroom Sauce

First published in Slimming World magazine May/June 1999 page 76
Serves: 4
Sins per serving: Sin free on Green and Original choices
Preparation and cook: approx 15 minutes

9oz/255g brown chestnut mushrooms
7fl oz/198ml vegetable stock
1 garlic clove, crushed
3 tbsp chopped flat-leaf parsley
Juice and zest of 1 lemon
Salt and freshly ground black pepper
Sprigs of parsley to garnish

Roughly chop the mushrooms. Place in a medium saucepan with the stock, garlic and parsley and cook rapidly for 10 minutes. Stir in the lemon juice and zest, season well and serve hot garnished with sprigs of parsley.

If you can't find brown chestnut mushrooms you can use any other fresh mushrooms.