We use a mixture of fresh and dried mushrooms in this dish - the dried pack more flavour, the fresh lend their meaty texture. First, we gently cook a flavour base of red onion, garlic and olive oil, to which we add the mushrooms, a splash of soy (you won't know it's there but it's a magic ingredient that brings out the best in mushrooms) and herbs - thyme, parsley and the surprisingly good faint aniseed note of tarragon. We round it out with a dash of tangy sour cream and it's done.
Water, mushroom, brown swiss mushroom, onion, sour cream (pasteurised cream (cream, milk), cultures), white wine (sulphites, clarifying agent (milk 0.01%)), butter (cream, salt), corn flour gluten free, garlic, shitake mushrooms (sulphur dioxide), porcini mushroom, olive oil, gluten free soy sauce (water, soybeans, rice, salt), salt, parsley, tarragon, black pepper, thyme
Dairy, Soy, Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Egg.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
500g- Serves 2 adults with pasta
Serve tossed through ribbon pasta like our fresh tagliatelle, with a green salad or finely shaved cabbage tossed with balsamic vinegar, olive oil and Parmesan shards on the side.
Frozen product. Once defrosted, reheat and consume within 48 hours.Defrost fully. Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot.
Serve with your favourite pasta and grated parmesan.