Recipe Inspiration

Ingredients...

1tbsp olive oil

2 onions, peeled and finely chopped

4 garlic cloves, peeled and finely chopped

1kg chestnut mushrooms, cleaned and sliced

50ml measure Cognac

1tsp English mustard 

2tsp smoked paprika

500ml Essential Cuisine Premier Rich Vegetable Jus (made up to instructions)

400ml sour cream or crème fraiche 1 lemon

A good twist of freshly ground pepper

Sea salt

10 tbsps sour cream or crème fraiche

Strips of gherkin to garnish

Method...

1. Heat a frying pan on a medium heat, add the onion and garlic, gently fry until tender but without too much colour

2. Add the mushrooms, continue cooking for 5 minutes until the mushrooms soften and start to colour. Stir in the mustard and paprika, deglaze with the Cognac and flame

3. Pour in the Essential Cuisine Premier Rich Vegetable Jus, bring to the boil and then simmer for 5 minutes. Stir in the sour cream and remove from the heat, squeeze in the juice from the lemon

4. Season to taste with the freshly ground pepper and sea salt. Spoon onto braised wild rice, garnish with a spoon of sour cream on top and strips of gherkin

Chefs Tip

Try using wild mushrooms instead and add a spoonful of Essential Cuisine Wild Mushroom Glace