Mushroom Bourguignon with Truffle Mash - Nuttelex
This winter warmer recipe will be a guaranteed family fave. A modern take on a traditional French favourite, this recipe is an instant crowd pleaser and ideal
Ingredients
- 1 kg potatoes, peeled and quartered
- 100 g plant based Nuttelex Buttery
- 125 ml preferred plant or dairy milk
- 1 tsp truffle paste or a few drops of truffle oil (optional)
- 1 pinch salt (to taste)
- 1 pinch black pepper (to taste)
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