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Vegetarian, egg and gluten free
25g butter500g Portabella mushrooms or flat cap breakfast style mushrooms2 cloves of garlic crushed1 onion finely chopped750ml hot vegetable stock2tsp balsamic vinegar120ml sour cream¼ tsp coarse black pepper
Salt to taste after cookingChopped flat leaf parsley and a little of the sour cream to serve
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