Creamy Mushroom Sauce:                        

Quarter 1 pound of mushrooms. Cut 1/2 pound of boneless chicken (or pork filet) into small strips. Heat 2-3 tbsp of peanut oil in a wok or large frying pan.

Add the mushrooms and stir-fry until browned. Remove and put aside. Add another tbsp of oil.

Stir-fry the meat until lightly browned, return the mushrooms and toss to mix.

Add 1 tbsp chopped oregano, 2 tsp freshly ground black pepper, 1 tsp chopped thyme and salt to taste. Stir-fry for one minute. Add 1/2 cup of chicken or beef stock, 1/2 cup of thick cream (the kind you would use to make whipped cream is best) and 1/2 cup of fresh cheese (sour cream).

Stir until smooth and allow to simmer for 2 minutes. Best with pasta, but rice works as well. Serve with a cucumber salad with a garlic and wild onion dressing.

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Recipe submitted by Arian