Wednesday, May 1, 2013

Allergy free 'buttered' mushrooms recipe

  • 400g mushrooms of your choice, sliced
  • 1-2 tbsps Nuttlex
  • Salt and pepper, to taste
  • 1 small shallot or 2 chives, sliced fine

  • Place 1 tbsp Nuttlex in the base of a medium saucepan.
  • Partially melt the Nuttlex over a medium heat.
  • Add the mushrooms, shallot, salt and pepper and stir to combine.
  • As the mushrooms cook they should absorb the Nuttlex while softening and shrinking.
  • If needed, add another tbsp. of Nuttlex and allow it to melt and be absorbed.

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