Mushrooms in Garlic Cream

adapted from: Le Cordon Bleu Quick Classics

8 garlic cloves (1 head)
400 mL hot vegetable stock
300g portobello mushrooms
2 tbsp butter
1 tsp lemon juice
salt and pepper
250 mL no-fat sour cream

• In a small saucepan, gently simmer the whole peeled garlic cloves in the hot stock for 20 minutes.
   
• Finely slice mushrooms. Melt the butter in a saucepan and add the mushrooms, lemon juice and a pinch of salt. Stir, then cover and simmer over low heat for 10 minutes. Tip the mushrooms into a sieve and reserve the liquid.
   
• Put the garlic and stock into a blender with the mushroom liquid and blend until smooth. Return to the mushroom pan and boil until reduced and thickened.
   
• Add the sour cream and mushrooms and simmer for 5 minutes, stirring frequently. Season with salt and pepper. 
   
• Serve on pasta, bread, rice, perogies, etc...

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