PREP TIME 10 minutes
COOK TIME 30 minutes
4 cups any mushrooms, roughly chopped
1 onion, roughly chopped
8 cloves garlic, roughly chopped
1 tbsp Ashgrove garlic and herb butter
2 tbsp Pukara truffle oil
Tasman sea salt
1 tub Meander Valley crème fraiche
2 cups water
2 tbsp chicken + beef stock
Preheat oven to 160ºC. Place mushrooms, onion, garlic, butter, oil and a pinch of salt onto a tray and place into oven.
After approx 10-15 minutes, add crème fraiche, water, and stock to the tray and mix around before placing it back in oven for a further 10-15 minutes.
After approx 10-15 minutes, remove tray from oven and place everything into a pot and blitz together until at a smooth consistency.
Serve up with a drizzle of truffle oil over the top.