Rosemary Thyme Marinated Mushrooms
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Rosemary Thyme
Mushroom buckwheat risotto
Details
- Servings: 8
- Diet: Balanced, High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 45g butter
- 1 banana shallot, finely chopped
- 2 big garlic cloves, finely chopped
- 1 bay leaf
- 300g buckwheat
- 150ml white wine
- 15g dried porcini mushrooms soaked in 800ml water, drained, liquid reserved and mushrooms chopped
- 200g Portobello mushrooms, sliced
- 250g chestnut mushrooms, sliced
- 200g cooked beetroot, grated
- 100ml crème fraîche
- 1 tbsp creamed horseradish
- ½ small pack dill, leaves chopped, plus some fronds to serve
- juice ½ lemon
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