Gluten Free.
Richard Hyman and his team of local harvesters provide us with earthy tasting Cep mushrooms plucked in season from the dark earth of the Black Isle. The hand picked harvest is graded, packed and dried for long term preservation by Richard and friends in nearby Forres. We combine this bountiful and delicious Scottish harvest with fresh white and chestnut mushrooms, a little local single cream, English tarragon and a splash of creamy tasting Chardonnay.

Serving Suggestion
A glorious sauce to pour over steaks, chicken and lamb cutlets.

Pack Size
200g (2 x 100g servings)

Storage
Store in a cool, dry place. No need for refrigeration. If pack is leaking or damaged do not use.

Hob:
Empty the contents into a saucepan. Warm over a low heat. Stir occasionally.

Microwave:
Microwave ovens vary. The following is a guide only. Gently shake pouch for 10 secs then make a small tear on either side of the pouch where indicated. Heat on high (100%) for: 1½ minutes (Cat D, 750W) or 1 minutes (Cat E, 850W). Stir well, then heat on high for a further: 1 minute (Cat D, 750W) or ½ minute (Cat E, 850W). Allow pouch to stand for 1 minute. Remove from microwave, taking care as pouch mwy be hot. Stir product again before serving.

Allergens
Celery, Dairy

Suitable for Coeliacs
Yes

Suitable for Vegetarians
Yes

Ingredients
Water,
Mushrooms (Closed Cup, Chestnut) (18%),
Single Cream (18%),
Onion,
Maize Starch,
Chardonnay (2%),
Vegetable Stock (vegetable concentrates [carrot, mushroom, onion], yeast extract, vegetable powders [celery, parnsip], salt, celery extract),
Olive Oil,
Cep,
Boletus Lutus,
Sea Salt,
Black Pepper,
Tarragon