Creamy Truffle Mushrooms Side Dish
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.
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.
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
Nutritional information
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 if needed. Transfer to a serving bowl for sharing.
Enjoy!
