Melt the marg gently without it getting browned. Add the flour and mix thoroughly. Carefully and slowly add the milk, thoroughly mixing it in to smooth out the lumps. Be patient and pour in small amounts at the start and then build it up. When it is nice and smooth, add the cayenne pepper and the organic lemon pepper and truffle salt.
Now fry up the mushrooms in a hot knob of marg. Turn regularly until nicely browned all over. Add these to the truffle sauce and stir thoroughly.
Cook some wheat-free pasta. Mix in with the truffle sauce. Chope some fresh parsley or spinach and sprinkle over the top. Serve with some steamed broccoli and french beans.