Creamy mushroom salad (lactose free)

Ingredients

• 600 g Champignons, cleaned, quartered
• 350 ml Milk, lactose free
• 120 ml Homemade evaporated milk, lactose free
• 100 g Unsalted butter, lactose free
• 80 g All purpose flour
• 1 tsp Salt
• 2 sprig Rosemary, fresh, chopped

Method

1. Heat up the oil in a pan.
2. Add the mushroom, and fry until mushroom is soft and the water evaporated.
3. In a large skillet, melt butter.
4. Stir in flour until smooth; gradually add milk and evaporated milk.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Stir in salt and mushrooms, along with rosemary.
7. Cook and stir over medium heat for 3-4 minutes or until heated through.
8. Serve after.