Sorrel with grill mushrooms

Creamed sorrel with grilled mushrooms


  • 1000 g Portobello and white grilled mushrooms
  • 1000 g sorrel
  • 200 ml milk
  • 2-3 tablespoons flour
  • salt
  • sugar
  • cooked rice or potatoes

Remove the ends of the sorrel stalks, wash the leaves thoroughly, then allow to wither in a hot pan in a little oil. Meanwhile, whisk together the milk and flour, then pour over the sorrel and stir. Blend using a hand blender and season with salt and sugar to taste. Bring to the boil and simmer for 3–4 minutes, stirring constantly.

Cut the mushrooms into finger-thick slices and season with salt and pepper, then fry briefly on both sides in a little oil.

Consume immediately. Best served with cooked rice or potatoes, to balance the acidity of the sorrel.