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Cannaversity .: THC Medicine & Cooking .: The Cannabis Cookbook .: On the Lighter Side .: Black Pepper & Mushy Canna Sauce

Black Pepper & Mushy Canna Sauce

Ingredients:

3 or 4 medium sized Mushrooms.(cleaned and sliced thinly)
1/2 Onion.(sliced thinly)
1 tsp crushed garlic.(or 2 cloves)
Fresh Black Pepper.(as much as ya like)
Pinch of salt.(for seasoning)
60ml Red Wine.(optional)
50g Canna Butter.(subbed for normal butter)
30g Flour.(either plain or self raising)
Roughly 400ml of Beef / vegetable Stock or milk.(all have been tested!)

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Method:

Step#1. Simply chuck the Mushrooms, Onion, Garlic, Pepper & Butter into a deep frypan/Shallow Pot and cook till the Mushrooms and Onions are broken down. (slightly caramelized)
(optional Step#1.5 -for stock recipe only!) Add the red Wine and cook off for 30 seconds

Step#2. Once thats done add the Flour and continue to cook till for an extra minute..just to cook out the flour taste.(at this stage the mix will go gluggy and you`ll have to constantly stir it until step 3)

Step#3.
Now that the flour is cooked off ya add the liquid (milk or Stock)....Just enough to get a thick saucy consistency.(note, you`ll have to keep stirring it or it`ll stick and wont thicken up!!)


Season to taste.

Done!

Enjoy

Preferably serve with Red meat if using Stock and white meat or veggies if using milk.
I however used the Milk method and served it with Steak...

 

 Recipe submitted by Chronmasta for cannanation.com / ozstoners.com

 


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