Mushrooms in sour cream

A wonderful little recipe from the Home Gardeners' Cook Book

Serves 2-3

8 oz mushrooms (250g)
2 oz butter (50 g)
1 large carrot
4 tbsp sour cream
salt and freshly ground pepper

1. Wipe and slice the mushrooms, stalks and all.
2. Heat the butter in a small pan and add the mushrooms.
3. Peel the carrot and grate it into the pan.
4. Cover and simmer gently for 5 minutes tossing occasionally.
5. Remove from the heat and stir in the sour cream. 
6. Season to taste with salt and ground pepper.

Serve hot. This can be served as a starter as it is, or as a veg accompaniment, or serve it over a hot hard boiled egg (one per person, halved) on top of couscous or rice or mashed potato, for a perfectly delicious dinner.