Recipe by: Yolanda Wisewitch Soryl, Christchurch Vegetarian Society

Great over pasta or baked potatoes! - Serves 4

50gms margarine
2 cloves garlic, crushed
250gms Mushrooms, finely chopped
50gms flour
300ml vegetable stock
300 ml milk (try soya or rice milk)
3 tablespoons dry sherry (optional)
Pepper to taste

Fry the garlic and mushrooms in the margarine until softened
Stir in the flour and cook 1 minute
Remove from the heat and add the stock, milk, and sherry gradually, stirring continuously to avoid lumps
Season well with pepper.
Return to the heat and stir until thickened and bubbling
Pour over pasta and serve immediately

N.B. This recipe can be frozen in plastic containers and used within 6 weeks

Price per portion: $1.15 approx