Spur Cheddamelt Sauce

INGREDIENTS

3 tablespoon Butter ghee (Clarified butter)1 tablespoon Maziena1 ½ cups milk1 punnet mushrooms2 cups cheese (gouda /mozarella mix)saltAromat (a South African Spice)fine black peppercrushed black pepper

METHOD

Braize sliced mushrooms in some butter with fine black pepper and set aside.Place ghee (Clarified butter) in saucepan and allow to simmer until liquid form...Add Maziena and braize for a few minutes.Mix spices and milk in a seperate jug and add to braized maziena. once sauce begins to thicken, add braized mushrooms and allow to cook together.LAstly add cheese and mix well.The sauce will become very thick at this point, but let it melt nicely.
Serve over a nice masala steak and potato wedges

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