Spicy mushroom sauce

Ingredients for 1 servings:

• 50 g mushrooms
• ½ bell pepper(s)
• 150 ml milk
• 1 tsp sambal oelek
• salt and pepper
• herbs, frozen
• e.g. flour, or starch

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Peel the mushrooms and halve or quarter them. Wash the bell peppers and cut one half into thin strips. Sauté the vegetables in a little oil until they reach the desired browning. Season the vegetables with salt and pepper, but be careful with the pepper. You can now add 1 or 2 teaspoons of sambal oelek, depending on how spicy you want them. Deglaze the vegetables with the milk and add the herbs. If you don’t want to add cooked noodles to the sauce, for example, you’ll need to thicken the sauce with a little flour or starch. This portion of sauce is enough for about 125g of uncooked noodles, depending on how much sauce you need. Cook them only until they are al dente, do not shock them, and then let them simmer in the sauce.