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Cucumber Ragoût


2 oz. (½ cup) mushrooms, chopped
½ oz. (1 tablespoon) butter
½ oz. (2 tablespoons) cornflour (cornstarch)
¼ pint (⅔ cup) milk
Salt, pepper
8 oz. piece of cucumber


Serves: 2


Put the mushrooms and butter in a large heat resistant bowl. Cook on HIGH for 3 minutes. Blend in the cornflour, then gradually stir in the milk, salt and pepper.

Continue cooking for 3 minutes; stirring every minute. Peel and slice the cucumber and arrange in a shallow serving dish. Pour the sauce over the top. Heat for 1 minute.

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