Mushroom Puree

Ingredients

• 150g white mushrooms
• 1 teaspoon olive oil
• 2–3 tablespoons water

Method

1. 01

   Clean the mushrooms by wiping with a damp cloth or paper towel — do not rinse under water as mushrooms absorb moisture easily.

2. 02

   Trim the stems and slice the mushrooms.

3. 03

   Heat a teaspoon of olive oil or butter in a small pan over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring often, until they have released all their liquid and are golden.

4. 04

   Allow to cool slightly then transfer to a blender.

5. 05

   Blend with 2–3 tablespoons of water until completely smooth and velvety.

How to offer

Mix into potato or vegetable mashes for a savoury umami boost. Mushrooms are a good plant source of vitamin D.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.