
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.
Absolutely love this product
Thank you for your support! We're thrilled to hear that you love our Black Garlic Essence - it is my favourite ingredient in the kitchen. Thx, Teena
I bought 2 products as a gift for a friend, so I haven’t tried them yet! But she loves them both! Beautifully packaged so a perfect gift for a foodie!
Thanks for trusting us with the gifting to your friend. We really appreciate your support, trust, and review!
Absolutely loved it will be trying out some new recipes
That's wonderful to hear - thanks for taking the time to leave a review, it is greatly appreciated! And bon appetit!
Yum product had on pizza. Great service. The pamphlet with different uses was great will definitely try . Little goes a long way. Will buy again definitely
Thank you so much for your review. It's also great to hear that the pamphlet with different uses is helpful!