Mushrooms In Garlic Sauce

475 ml/16 fl oz skimmed milk
50 g/2 oz onion, peeled and chopped
1/2 teaspoon marjoram
1/2 teaspoon dried basil
salt
freshly ground black pepper
2 tablespoons wholemeal flour
225 g/8 oz button mushrooms, wiped and
trimmed
300 ml/1/2 pint vegetable stock
4-5 cloves garlic, peeled and crushed
10(1 g/4 oz Mozzarella cheese, cubed
chopped parsley, to garnish

Preheat the oven to moderately hot (200 °C/400 °F, Gas Mark 6).

Heat 350 ml/12 fl oz of the milk, preferably in a double saucepan, with the onion, herbs and seasoning. Stir the remainder of the milk into the flour, then add a little of the hot milk. Whisk this mixture into the hot milk in the saucepan and stir continuously until the mixture thickens and the flour is cooked.

Simmer the mushrooms for 2 minutes in the vegetable stock. Drain the mushrooms and place in an ovenproof dish. Reserve the stock to make soup. Add the garlic to the sauce and pour over the mushrooms and sprinkle with the cheese.

Bake in the oven for 10 minutes. Finish under the grill until the top is an appetizing golden brown colour.

Sprinkle with parsley before serving. SERVES 4