Yummy Pepper Sauce
Yummy Pepper Sauce: Add small knob of butter to pan and melt, Add 50g (2oz) mixed mushrooms, sliced, and cook for 1-2 minutes. Add 15ml (1tsp) black peppercorns, crushed, 30ml (2tbsp) white wine and deglaze the pan (just cook off the juices from the bottom of the pan with the wine).
Remove from the heat and add 30ml (2tbsp) low-fat soft cream cheese and 45ml (3tbsp) milk. Return to heat and warm through gently stirring to make a creamy sauce for approximately 1 minute.