Peppered Schnitzels with Creamy Wild Mushroom Sauce

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 2

Ingredients:
2 Provamel Peppered schnitzels
200 ml/8floz of Provamel soya cream
100g/ 3.52oz mixed wild mushrooms
2 dsp chopped flat leave parsley
Squeeze of lemon
15g/0.52oz low fat margarine
1 shallot
1 mushroom stock cube to make 2 tbsp mushroom stock

Method:
- Gently clean the mushrooms and roughly chop.
- Finely chop the shallot and parsley.
- In a small frying pan add the low fat margarine and fry the shallot and mushrooms.
- When the mushrooms are starting to turn brown add the soya cream and heat.
- Add 2 tbsp of mushroom stock to loosen the sauce. If the sauce is too thick you may need to add more stock.
- Cook off the Provamel schnitzel for 3-4 minutes in another frying pan.
- Finish the sauce with a squeeze of lemon and the chopped parsley.
- Pour the sauce over the Provamel schnitzels and serve.

Tip/Serving Suggestion: Serve with buttered flat egg noodles or fettuccine pasta