Heat 2-3 T olive oil in a pan and add 3 packs of sliced mixed mushrooms in batches. Fry until browned, then strain off the liquid and set aside. In the same pan, fry 3 sliced shallots and 2 crushed garlic cloves until translucent. Add half a cup of veggie stock and bring back the fried mushrooms; cook until the mixture reduces by half. Add 6 T plain yoghurt or cream and ½ cup sour cream. Stir through and season to taste. For the gnocchi, fry Woolworths fresh gnocchi or Gorgonzola-filled gnocchi in butter until cooked through. Serve the gnocchi with generous scoops of the mushroom sauce – and enjoy!
Feeling inspired to start cooking with mushrooms?
We love this ingredient for its versatility and ability to soak up delicious flavours and spices. Whether you opt for a large, firm brown mushroom with its robust, earthy taste (perfect for stews and casseroles), or the mild, nutty flavour of the Portabellini mushroom (ideal for salads, soups and sauces), there’s no end to the delicious dishes you can create.