Ingredients
15g non-diary butter spread
3 shallots, finely chopped (approx. 80g)
200g mushrooms, wiped clean and sliced
100ml port
Plenty of fresh thyme, to taste
1 clove of garlic, minced or finely chopped
Lemon juice, to taste
Salt and pepper, to taste
Preparation
Sauté the shallots in half of the non-dairy spread in a frying pan over a medium heat, until the shallots are soft
Add the mushrooms and a healthy pinch of salt and cook until they release their liquid. Keep the mushrooms moving in the pan
Add the port and the thyme and then boil off the liquid
Add the remaining half of the non-diary spread and the garlic and sauté for less than 2 minutes
Season well and add a splash of lemon juice stirring in well for the final minute of cooking
NOTES
You can use any type of mushroom for this recipe
Recipe Card
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