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Asian Aromatic Base
Asian Master Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Smoky Mushroom and Walnut Portobello Mushroom
PREP TIME: 1 hr
COOKING TIME: 15 mins
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Energy101kcal
Fat6.7g
Saturates0.8g
Sugar3.2g
Salt0.15g
Ingredients...
10 large portabello mushrooms
2 onions finely chopped
200g sliced mushrooms
4 garlic cloves
2 teaspoons smoked paprika
Thyme
100g diced sourdough
150g chopped walnuts
1 bunch flat parsley chopped
10g Essential Cuisine South Indian Style Seasoning
Method...
1. Sweat the onion and garlic. Add the sliced mushroom and thyme. season. Add the smoked paprika and half the of Essential Cuisine South Indian Style Seasoning. Cook for 1 minute. Mix into the chopped sour dough, parsley and the walnuts.
2. Season the portabello mushrooms with the other half of the Essential Cuisine South Indian Style Seasoning and grill top side down on a high heat bbq. Turn after 2-3 minutes.
3. Turn back over and pile with the mushroom, walnut and bread mix.
4. Place on tin foil and cover with another sheet of tin foil and crimp the edges to make a bag.
5. Cook for 5-6 minutes on a medium heat until the bread top is warm
