It's fair to say that mushrooms are meat for vegetarians and vegans alike. I love them too and have created this meal as a luxury meal for you all to enjoy. I've used all of the beautiful things that you add to a traditional Boeuf Bourguignon minus the boeuf! Field, oyster and porcini mushrooms are cooked in love oil with locally sourced carrots, onions thyme, bay leaves, red wine, vegan stock, garlic, tomato paste and lashings of red wine. We also caramelise pearl onions and add them in at the end to make the most heartiest of dishes.
I use this to toss through farfadelle pasta and top with parmesan cheese, stuffed into jacket potatoes, smeared over a perfectly cooked steak, grilled chicken, bbq lamb cutlets, add to steamed rice and veggies, use it to top your pizza, make quiche....use your imagination to create a super tasty meal at any time.
NO ARTIFICIAL COLOURS, FLAVOURS OR PRESERVATIVES
Net Weight 400 gm
Place in microwave safe dish and heat on high for 4 minutes. If still not hot, re-heat in 1 minute increments until hot. Pour.
Re-heat in oven at 200C for 30-40 minutes.
Field mushrooms, oyster mushrooms, porcini mushrooms, carrots, onions, thyme, bay leaves, red wine, pearl onions, tomato paste, garlic, olive oil, vegan stock, salt, pepper.
Servings per pack : One 400 gm box is enough sauce for one packet of dried pasta (375gms). Serves 4 as a side or 2 as a main meal.
Storage Instructions : Store in your freezer until ready to re-heat.
Made in Applecross, Western Australia
Slow cooked beef cheeks are the epitome of Winter. And, as we start our three month journey into this fabulous season what a great way to kick things off. Releasing...
Beef in red wine or “Boeuf Bourguignon” is one of the all time French classics. Slow cooked until the meat is so tender that it melts in your mouth. Mushrooms...
A French classic! Farm fresh chicken thighs cooked with fresh vegetables, white wine, herbs and simmered until tender. I find quite a few children (and adults) don’t tend to like mushrooms...
Coq au Vin is one of my all time favourite rustic French classics. Slow cooked until the chicken is so tender that it melts in your mouth. Mushrooms, pearl onions, fresh thyme, garlic...