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Creamy Truffle Mushrooms

Mimi Morley
Mimi MorleyUpdated on November 04, 2025
Calories
267 kcal
Protein
4.4g protein
Total
20 minutes
Difficulty
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

225 grams

Closed Cup Mushrooms

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)1116 kJ
Energy (kcal)267 kcal
Fat24.6 g
of which saturates14.9 g
Carbohydrate8.3 g
of which sugars4.5 g
Dietary Fibre1.6 g
Protein4.4 g
Salt1.1 g
Potassium47.7 mg
Calcium6.4 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Thinly slice the mushrooms.

b) Halve, peel and thinly slice the shallot.

c) Peel and grate the garlic (or use a garlic press).

2

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.

3

a) Add the water to the mushrooms (see ingredients for amount) along with the vegetable stock paste.

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!

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