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Creamy Truffle Mushrooms

Creamy Truffle Mushrooms

Creamy Truffle Mushrooms

with Shallots and Crème Fraîche | Serves 2

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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.

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

DifficultyMedium

Ingredients

serving amount

225

Chestnut Mushrooms

1

Echalion Shallot

2

Garlic Clove**

1

Vegetable Stock Powder

150

Creme Fraiche

(Contains: Milk)

1

Truffle Zest

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)257 kcal

Energy (kJ)1075 kJ

Fat24.1 g

of which saturates15 g

Carbohydrate9.3 g

of which sugars6.1 g

Protein3.6 g

Salt1.1 g

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

Instructions

Get Prepped

1

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).

Fry the Mushrooms

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.

Simmer and Serve

3

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!

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