600g Mixed Mushrooms, chopped evenly
2 tsp Garlic Granules
1 tsp Dried Chilli
1 tbs Dried Tarragon
1 shot Vegan Friendly Brandy
1 cup Vegan Cream
2 tsp Sea Salt
1 tsp Cracked Black Pepper
2 tbs Pumpkin Seeds
2 Spring Onions, chopped fine
Cavolo Nero (kale) 4
Pre heat a non stick pan over a high heat. Add a touch of oil, followed by the mushrooms, garlic, chilli & tarragon.
Sauté the mushrooms for 3-4 minutes, stirring often. When the mushrooms are golden, deglaze pan with the brandy, you may see a few flames when you add it – that’s just the alcohol burning off.. exciting but please be careful.
A minute after adding the brandy stir in the vegan cream & seasoning. Let the creamy mixture come to a simmer for a minute then serve.
I like to serve the creamy mushrooms on top of the warm fluffy croissants, garnished with some greens, pumpkin seeds, drizzle of balsamic vinegar & chopped spring onions.