
Creamy Portobello Mushrooms with Black Garlic Puree
Rated 5.0 stars by 1 users
Neudorf Black
10 minutes
20 minutes
400gm Portobello mushrooms
1 tbsp olive oil
1 medium onion or 3 shallots
3 cloves fresh garlic, finely chopped
2 tsp Black Garlic Puree (or more depending on preference)
150ml fresh cream *
Pepper and salt
Dice or finely chop onions/shallots and fresh garlic. Sauté onions and fresh garlic in olive oil in medium size saucepan until garlic is starting to turn golden and fragrant.
Add coarsely chopped mushrooms, stirring to avoid garlic burning.
Sauté for 5-10 minutes until mushrooms have reduced and the mixture has become wet.
Keep the lid on the saucepan to keep in most of the moisture from the mushrooms as they reduce.
Lower the heat, add the fresh cream and Black Garlic Puree, and reduce for a few more minutes. Season with pepper and salt to taste.
*For vegan option: replace the fresh cream with coconut cream.
Delicious on toast or as a side dish.
This product is a game changer! Whether using it in my marinade for chicken nibbles or adding it to “zush up” steamed carrots, it is seriously delicious 😋
So glad you're enjoying it's versatility and flavour. Thank you for your review!
Excellent products. Gave them for Xmas presents. Everyone extremely happy. Thank you.
Thank you for your review.
Upon receipt tried it on toast. Found it wasn't to sweet or to savory. In fact it was just right. At the time was battling hay fever and the black honey made it better.
Thanks so much you for your review.
Love the taste of the black garlic puree. Very Happy
Yay! Thank you for your review.
Very happy with purchase, taste great, love it
Thank you so much for your review.