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Creamy Truffle Mushrooms

Creamy Truffle Mushrooms

with Shallots and Crème Fraîche | Serves 2

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Our Creamy Truffled Mushrooms with Shallots and Crème Fraîche will add a side of decadence to your dinner table. Ready in just three simple steps, we love how the delicate tastes of chestnut mushrooms balance perfectly with the richness of the cream and truffle zest. It’s a perfect partner to meat and vegetarian dishes alike.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Chestnut Mushrooms

1 unit(s)


2 clove

Garlic Clove

1 sachet

Vegetable Stock Powder


75 grams

Creme Fraiche


1 sachet

Truffle Zest

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)931 kJ
Energy (kcal)223 kcal
Fat22.0 g
of which saturates11.0 g
Carbohydrate9 g
of which sugars4.0 g
Protein4 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Thinly slice the chestnut mushrooms. b) Halve, peel and thinly slice the shallot. c) Peel and grate the garlic (or use a garlic press).


a) Heat a drizzle of oil in a frying pan on medium high heat. b) Once hot, add the mushrooms and season with salt and pepper. c) Stir fry until browned, 5-7 mins. TIP: Do this in batches if your pan is small, you want the mushrooms to fry not stew. d) Add the shallot to the mushrooms, stir together and cook, stirring occasionally until softened, 3-4 mins, e) Stir in the garlic and cook for 1 minute.


a) Add the water to the mushrooms (see ingredients for amount) along with the vegetable stock powder. b) Stir together, bring to the boil, then reduce the heat slightly and simmer until reduced by half, 4-5 mins. c) Pour in the crème fraiche, stir and bring to the boil again, then remove from the heat. d) Add the truffle zest, stir to combine, then taste and add salt and pepper if you feel it needs it. Serve!