Sweet & Sour Mushrooms

• spring
• starters
• summer
• vegetarian

Cooking

20 minutes

Ingredients

• 8oz Rice, dried weight
• 4ox Cooked Peas
• 12oz Can Pineapple Pieces
• Juice of Pineapple made up to ½ pint with water
• 4 tablespoons White Wine Vinegar
• 3 oz Soft Brown Sugar
• 1 Talsepoon Soy Sauce
• ½ Teaspoon Celery Salt
• 1oz Butter
• 1 Carrot, Grated
• 1 Red Pepper, Diced
• 2 Tablespoons Cornflower
• 12oz Small Button Mushrooms
• Salt and Pepper
• Parsley

Method

1. Cook rice - as per directions, drain and add cooked peas. Keep warm.
2. Put Pineapple juice, vinegar, sugar, soy sauce and celery salt in pan and bring to boil. Add carrot and pepper and simmer for 5 minutes.
3. Blend cornflour with 2 Tablespoons water and stir into sauce. Cook until thickened and season.
4. Melt butter in pan and saute mushrooms for approximately 5 minutes. If mushrooms are rather large, cut in half.
5. Add sauce to mushrooms and cook for approximately 5 minutes.
6. Make a bed of rice and pour mushrooms into centre. Sprinkle on parsley.