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Echalion Shallots
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£3.50Price per unit
per kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Warm a large, wide frying pan over a low heat on the largest ring on the hob. Fry the shallots with the olive oil for 4-6 minutes until soft.
Add the butter, and when it starts to foam, increase the heat to as high as possible and add all the mushrooms. Season generously and fry for 5-6 minutes, stirring occasionally, until golden and any liquid has evaporated. Add the porcini paste.
Transfer to a large bowl. Add the lemon juice, walnut oil and parsley then season again with salt, pepper and lemon juice to taste.
Toast the bread on a hot griddle until marked and charred. Rub each slice sparingly with garlic. Serve the mushrooms spooned onto the toast with a little rocket then drizzle generously with aged balsamic vinegar.
Typical values per serving when made using specific products in recipe
Energy | 1,552kJ/ 371kcals |
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Fat | 17g |
Saturated Fat | 5.7g |
Carbohydrates | 41g |
Sugars | 6.3g |
Fibre | 4.1g |
Protein | 11g |
Salt | 1.1g |
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