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.
Vegetable Stock Powder(ContainsCelery)
Water for the Sauce
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!