ml Essential Cuisine Premier Rich Vegetable Jus (made up to instructions)
ml sour cream or crème fraiche
1 Lemon
A good twist of freshly ground pepper
Sea Salt
Method
1
Step 1
Heat a frying pan on a medium heat, add the onion and garlic, gently fry until tender but without too much colour.
2
Step 2
Add the mushrooms, continue cooking for 5 minutes until the mushrooms soften and start to colour. Stir in the mustard and paprika, deglaze with the Cognac and flame.
3
Step 3
Pour in the Essential Cuisine Premier Rich Vegetable Jus, bring to the boil and then simmer for 5 minutes. Stir in the sour cream and remove from the heat, squeeze in the juice from the lemon.
4
Step 4
Season to taste with the freshly ground pepper and sea salt. Spoon onto braised wild rice, garnish with a spoon of sour cream on top and strips of gherkin.
Ingredients
1 tbsp olive oil
2 onions, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1000 g chestnut mushrooms, cleaned and sliced
200 g peeled roasted chestnuts, halved
50 ml measure Cognac
1 tsp English mustard
2 tsp smoked paprika
500 ml Essential Cuisine Premier Rich Vegetable Jus (made up to instructions)