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
100 milliliter(s)
Water for the Sauce
a) Thinly slice the 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 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!