1. Wash, dry and slice the mushrooms.

  2. Peel and finely dice the shallot.

  3. Peel and finely grate the garlic.

  4. Heat a sauté pan and add a small amount of oil.

  5. Add the shallot and garlic and cook over a medium heat until soft.

  6. Add the mushrooms, season well  and increase the heat, sauté the mushrooms until soft.

  7. Add Macphie Plant-based Demi-Glace, enough to coat the mushrooms, allow to reduce slightly.

  8. Add in a small amount of Macphie Plant-based White Sauce, to create a creamy, coating sauce.

  9. Allow to cook for 3-4 mins.

  10. Finish with chopped tarragon.

  11. Place into a bowl and garnish with chopped tarragon and lemon zest.