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Creamy Truffle Mushrooms

with Garlic and Shallot | Perfect for sharing

4.5(276)

Mimi MorleyUpdated on March 24, 2026

Get 50% off your first box & free treats for 2 months!

Get 50% off your first box & free treats for 2 months!

Calories

:

267 kcal

Protein

:

4.4g protein

Total

:

20 minutes

Difficulty

:

Medium

Veggie

Allergens:

Milk

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

225 grams

Closed Cup Mushrooms

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

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

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.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Knife

•Large Frying Pan

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 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.

3

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 if needed.

Enjoy!

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