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Creamy Truffle Portobello Mushrooms

Creamy Truffle Portobello Mushrooms

Side Dish | with Garlic and Chives

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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.

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

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 war 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.

Total20 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Portobello Mushrooms**

2 unit(s)

Garlic Clove**

1 bunch(es)

Chives**

80 grams

Sliced Mushrooms**

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche**

1 sachet(s)

Truffle Zest

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1099 kJ

Energy (kcal)263 kcal

Fat24.6 g

of which saturates15 g

Carbohydrate7.3 g

of which sugars3.5 g

Dietary Fiber1.2 g

Protein4.2 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Knife

•Large Frying Pan

Instructions

1

a) Thinly slice the portobello mushrooms.

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

c) Finely chop the chives (use scissors if easier).

2

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the portobello and sliced mushroom to the pan and season with salt and pepper. Cook, stirring, until golden, 6-8 mins.

c) Once golden, stir the garlic into the mushrooms and cook for 1 min more.

d) Stir the water for the sauce (see pantry for amount) and vegetable stock paste into the mushrooms.

3

a) Bring to the boil, then reduce the heat slightly and simmer until reduced by half, 4-5 mins.

b) Once reduced by half, add the creme fraiche and three quarters of the chives. Stir and bring to the boil again, then remove from the heat.

c) Add the truffle zest (use less if you prefer a milder truffle taste), stir to combine, then season with salt and pepper if needed.

d) Transfer to a sharing bowl and sprinkle over the remaining chives to finish.

Enjoy!

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