Imperial
9 oz mushrooms, thinly sliced
1 oz butter
1/4 pint double cream
1 tablespoon Worcestershire sauce
1 tablespoon tomato ketchup
1 tablespoon mustard powder
2 tablespoons lemon juice
1/2 tablespoon curry powder
1 tablespoon cornflour
salt and freshly ground pepper
paprika
Metric
250 g mushrooms, thinly sliced
25 g butter
150 ml double cream
1 x 15 ml spoon Worcestershire sauce
1 x 15 ml spoon tomato ketchup
1 x 5 ml spoon mustard powder
2 x 5 ml spoons lemon juice
1 x 2.5 ml spoon curry powder
1 x 5 ml spoon cornflour
salt and freshly ground pepper
paprika
Place the mushrooms and butter in a shallow dish. Without covering, MICROWAVE ON HIGH for 3 minutes, stirring halfway through cooking. Blend 100 ml/4 fl oz of the cream, the Worcestershire sauce, tomato ketchup, mustard, lemon juice, curry powder and cornflour together. Stir into the mushrooms and season. MICROWAVE ON LOW for 3 minutes. Take care not to allow the mixture to boil.
