Glugs of NOMU Extra Virgin Olive Oil
Large dollop of farm butter
3 cloves garlic, peeled and cut into thin slivers
NOMU One For All Grinder
400g selection of wild mushrooms
NOMU Sea Salt and NOMU Black Pepper
Optional extra:
1 tsp NOMU Vegetable STOCK dissolved in ½ cup water
200ml long-life cream
Heat some Olive Oil in a large cast iron or paella pan over medium-hot coals. Add the butter and allow to melt. Add in the garlic and a few grindings of NOMU One for All and sauté for a minute to release their flavour. Take care not to burn the garlic.
Add the mushrooms and sauté until softened and browned. If there are any very large mushrooms in your selection, slice them into more manageable pieces. Season with salt and pepper and stir through to combine the flavours.
Serve on hot buttered toast for breakfast or lunch or as an accompaniment to braaied meat.
Tip: For a richer flavour, once the mushrooms are fried to perfection, add the prepared vegetable stock and cream. Stir through and simmer until the liquid has reduced by half and thickened slightly. Delicious!
Glugs of NOMU Extra Virgin Olive Oil
Large dollop of farm butter
3 cloves garlic, peeled and cut into thin slivers
NOMU One For All Grinder
400g selection of wild mushrooms
NOMU Sea Salt and NOMU Black Pepper
Optional extra:
1 tsp NOMU Vegetable STOCK dissolved in ½ cup water
200ml long-life cream
Heat some Olive Oil in a large cast iron or paella pan over medium-hot coals. Add the butter and allow to melt. Add in the garlic and a few grindings of NOMU One for All and sauté for a minute to release their flavour. Take care not to burn the garlic.
Add the mushrooms and sauté until softened and browned. If there are any very large mushrooms in your selection, slice them into more manageable pieces. Season with salt and pepper and stir through to combine the flavours.
Serve on hot buttered toast for breakfast or lunch or as an accompaniment to braaied meat.
Tip: For a richer flavour, once the mushrooms are fried to perfection, add the prepared vegetable stock and cream. Stir through and simmer until the liquid has reduced by half and thickened slightly. Delicious!
Glugs of NOMU Extra Virgin Olive Oil
Large dollop of farm butter
3 cloves garlic, peeled and cut into thin slivers
NOMU One For All Grinder
400g selection of wild mushrooms
NOMU Sea Salt and NOMU Black Pepper
Optional extra:
1 tsp NOMU Vegetable STOCK dissolved in ½ cup water
200ml long-life cream
Heat some Olive Oil in a large cast iron or paella pan over medium-hot coals. Add the butter and allow to melt. Add in the garlic and a few grindings of NOMU One for All and sauté for a minute to release their flavour. Take care not to burn the garlic.
Add the mushrooms and sauté until softened and browned. If there are any very large mushrooms in your selection, slice them into more manageable pieces. Season with salt and pepper and stir through to combine the flavours.
Serve on hot buttered toast for breakfast or lunch or as an accompaniment to braaied meat.
Tip: For a richer flavour, once the mushrooms are fried to perfection, add the prepared vegetable stock and cream. Stir through and simmer until the liquid has reduced by half and thickened slightly. Delicious!
Glugs of NOMU Extra Virgin Olive Oil
Large dollop of farm butter
3 cloves garlic, peeled and cut into thin slivers
NOMU One For All Grinder
400g selection of wild mushrooms
NOMU Sea Salt and NOMU Black Pepper
Optional extra:
1 tsp NOMU Vegetable STOCK dissolved in ½ cup water
200ml long-life cream
Heat some Olive Oil in a large cast iron or paella pan over medium-hot coals. Add the butter and allow to melt. Add in the garlic and a few grindings of NOMU One for All and sauté for a minute to release their flavour. Take care not to burn the garlic.
Add the mushrooms and sauté until softened and browned. If there are any very large mushrooms in your selection, slice them into more manageable pieces. Season with salt and pepper and stir through to combine the flavours.
Serve on hot buttered toast for breakfast or lunch or as an accompaniment to braaied meat.
Tip: For a richer flavour, once the mushrooms are fried to perfection, add the prepared vegetable stock and cream. Stir through and simmer until the liquid has reduced by half and thickened slightly. Delicious!
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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