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Potted wild mushrooms with toasted brioche

  • 4 persons
  • 30 min

Ingredients

4
  • 20 g low fat margarine (or low fat butter)
  • 3 shallots finely minced
  • 1 clove garlic, finely minced
  • 150 g (mixed) wild mushrooms, roughly chopped
  • 150 g chestnut mushrooms, roughly chopped
  • 1/4 tsp ground mace
  • 1/4 tsp ground nutmeg
  • 2 splashes of Madeira wine
  • 5 sprigs fresh tarragon, finely chopped
  • 3 tbsp Provamel Natural Plant-based Yoghurt Alternative Free From Sugars
  • 1 tbsp Provamel Soya Organic Single Altenative to Cream
  • pepper and salt
  • 1 brioche loaf or individual ready made brioches

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preparation

30 min
  1. Use a large frying pan to heat the fat. SautéŽ the shallots, garlic, chopped mushrooms and spices in butter or margarine, over a moderate heat. Occasionally stir and leave it simmer for 20 mins.
  2. Add in the Madeira and simmer to burn off the alcohol.
  3. Add in the chopped tarragon and sautéŽ for 2 mins before stirring in the yofu, cream and salt and pepper. Let it cook for an additional 2 mins.
  4. Spoon the mushrooms into four small pots.
  5. Slice and toast the brioche and serve alongside the potted mushrooms.

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