We recently have taken delivery of t he “Wild Mushroom” pour-over sauce pots. we found if you use the product per the Manufacturers guidelines, it is a most practical/flavourful addition to any Caterers kitchen store.
We used it with a Plain Lo-Fat Yoghurt, added to 2-3oz of lightly “sweated-off” Button Mushrooms and finished it with a small teaspoon of Brandy. It proved to be a nice accompaniment with our Pork Schnitzels. “Smashing”.
Having discovered SA when I was performing at the Edinburgh Foodies Festival recently, I was hooked. Last night we made garlic pepper crusted pork with mashed potato, asparagus and green beans. With Diane sauce. It was utterly amazing.
Empty the contents of the sauce pot into the frying pan with a small amount of oil and heat till really hot, keep it moving to release the spices.
Add the chicken and fry off.
Added the coconut cream and mix together. We like peas in ours and can add from frozen.
Bring to the simmer for 5 mins and our over rice.
7 mins start to finish and that included washing up.