Mushroom Purée

Goes with so many great dishes.

Ingredients


  • 1 tblsp rapeseed oil
  • 25g (1oz) butter
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 550g (1lb 4oz) Portobello mushrooms, diced
  • 2 tblsp Madeira
  • 1 tsp chopped fresh thyme
  • 100ml (3½fl oz) cream

Method

  1. Heat the oil and 1 teaspoon of the butter in a frying pan over a medium heat. Add the onion and garlic and sauté for a couple of minutes, until softened.
  2. Tip in the mushrooms, Madeira and thyme and simmer for 15-20 minutes, until the mushrooms are completely softened and almost mushy.
  3. Pour the cream into the pan and stir to combine, then allow to reduce down for a couple of minutes.
  4. Place the mixture into a Thermomix or blender with the rest of the butter and blitz for 5-7 minutes. Use as required.




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