Recipe Wild mushroom stroganoff
Ingredients
- Macphie Plant-based White Sauce
- Macphie Plant-based Demi-Glace
- 1kg Mixed wild mushrooms
- 1 banana shallot
- 2 cloves garlic
- Chopped tarragon
- Lemon zest
Method
Wash, dry and slice the mushrooms.
Peel and finely dice the shallot.
Peel and finely grate the garlic.
Heat a sauté pan and add a small amount of oil.
Add the shallot and garlic and cook over a medium heat until soft.
Add the mushrooms, season well and increase the heat, sauté the mushrooms until soft.
Add Macphie Plant-based Demi-Glace, enough to coat the mushrooms, allow to reduce slightly.
Add in a small amount of Macphie Plant-based White Sauce, to create a creamy, coating sauce.
Allow to cook for 3-4 mins.
Finish with chopped tarragon.
Place into a bowl and garnish with chopped tarragon and lemon zest.
