Mushroom Recipe #4 |
Creamy Mushrooms |
These creamy mushrooms have a hint of balsamic vinegar and tomato, to give them even more flavour.
They're ideal with toast, for a light lunch, or maybe as a jacket potato topping.
If you've really got lots of mushrooms, you can make up a double batch and then use it as a variation in potato au gratin.
It takes less than 10 minutes and tastes delicious with whichever variety of mushrooms you've got in stock.
So if your veg box has delivered you an overload of fresh mushrooms, you could try this one out - and let us know what you think - rate it.
|
| |
 |
Ingredients |
Serves 4
500g fresh mushrooms, wiped and thickly sliced - whatever you've got in stock
200ml creme fraiche or cream
1 tablespoon olive oil (or sunflower)
1 knob of butter (about 10g)
10ml (1 dessert spoon) of balsamic vinegar
1/2 teaspoon Dijon mustard (or any other mild mustard)
1 tablespoon tomato puree
Salt & pepper to taste
|
|
| |
Method |
- Gently heat the oil and butter in a large pan.
- Gently cook the mushrooms for 5 minutes, stirring occastionally, until starting to brown.
- Mix together the creme fraiche, mustard, tomato puree and balsamic vinegar.
- Add to the mushrooms and cook gently for 1 minute.
Serve with toast or jacket potatoes - or with quinoa or cous cous!
|
| |
Time From Cupboard-To-Table |
| 10 minutes |
| |
Notes & Variations |
For more flavour, you could add a few dried mushrooms (rehydrated) at the saute stage.
Experiment with adding herbs (fresh or dried) - whatever your favourites are.
If you like this sauce, remember to check out the mushroom and potato gratin recipe. |
| |
| |
| |
|
 |
Veg Box Recipes Newsletter
Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.
And it's free!
Subscribe now |
|
|
| |
Ratings & Reviews |
| |
Rate It! |
Have you tried this recipe? Tell us what you think of it.
|
|
| |
Find more recipes |
|
| |
| |
