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Mushroom Duxelle Tartlets

Serves 4

20g Lewis Road Creamery butter
2 shallots, finely chopped
300g mushrooms, finely diced
2 tsp Sabato porcini powder
2 Tbsp fresh thyme
zest of 1 lemon
¼ cup Marsala
¼ cup Zany Zeus crème fraiche


In a large pan melt the butter; add the shallots and sauté gently for 2 minutes.

Turn the heat up and add the mushrooms, sprinkle over the porcini powder. Cook the mushrooms on a high heat until they have released all their moisture.

Add the thyme and lemon zest. Deglaze the pan with the marsala, then add the crème fraiche and allow it to reduce and thicken. Season with salt and pepper.

Serve in the savoury tartlet cases.

Sabato


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