August 31, 2020

Creamy Portobello Mushrooms with Black Garlic Puree

Name: Creamy Portobello Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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

There's something about mushrooms and black garlic. So much umami deliciousness. This mushroom sauce with black garlic puree can stand alone as a side dish, or is perfect on toast with an egg for a hearty meal.

Creamy Portobello Mushrooms

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

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

Directions

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.

Recipe Note

*For vegan option: replace the fresh cream with coconut cream.

Delicious on toast or as a side dish.

Creamy Portobello Mushrooms with Black Garlic Puree