Creamy Truffle Mushrooms
with Garlic and Shallot | Perfect for sharing
Tuck into these creamy mushrooms as a delicious starter or side to the main event. A sprinkling of truffle makes them extra special, whilst garlic and shallot ensure that they're as flavourful as they are easy to make.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
225 grams
Closed Cup Mushrooms
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove**
10 grams
Vegetable Stock Paste
(Contains: Celery)
150 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Truffle Zest
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
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 large frying pan on high heat. Once hot, add the mushrooms and season with salt and pepper.
b) Stir-fry until browned, 5-6 mins.
c) Stir the shallot into the mushrooms, then cook, stirring occasionally, until softened, 3-4 mins,
d) Stir in the garlic and cook for 1 min more.
a) Add the water for the sauce (see pantry for amount) and vegetable stock paste to the mushrooms.
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 creme fraiche, stir and bring to the boil again, then remove from the heat.
d) ) Add the truffle zest, stir to combine, then season with salt and pepper. Transfer to a
serving bowl for sharing.
Enjoy!
