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Home > Mushrooms - Chestnut

Mushrooms - Chestnut

A great source of phosphorus, magnesium & potassium. Mushrooms contain virtually no fat or cholesterol.

Serves 4

500g mushrooms,quartered
1 medium onion,chopped
2 garlic cloves, peeled & crushed
30ml olive oil
100ml red wine
3 tbls creme fraiche or double cream
1 tbls balsamic vinegar
1 dessert spoon of cornflour
1 level t-spoon paprika
1 handful fresh coriander, chopped

1.Gently heat oil in a pan.

2.Gently cook onion & garlic for 3 mins, until starting to brown.

3.Coat mushrooms in paprika, by turning them on a plate.

4.Turn up heat & add mushrooms to the pan. Do this in batches, if you need to. Cook quickly, to seal in juices.

5.Cook for up to 5 mins, until mushrooms are browned & softened.

6.Add red wine & balsamic vinegar & simmer.

7.Mix cornflour with a tbls of water in a cup, to form a paste. Add to the pan & mix well. The sauce should thicken.

8.Add the fresh coriander & cream & mix well.

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  Weight Price   
Mushrooms - Chestnut
Mushrooms - Chestnut
0.25 kg 1.00 

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