Creamy Portobello Mushrooms with Black Garlic Puree


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 & 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.

Delicious on toast, or as a side/sauce with vegetables or steak.  

*replace fresh cream with coconut cream for a vegan option.

mushrooms with Neudorf Black Garlic on toast