75 g dried porcini mushrooms (soak for 30mins & reserve 100ml liquor)
400 fromage frais
Procedure
PREPARATION IN ADVANCE: Soak mushrooms for 30 mins and reserve 100ml of liquor. Slice mushrooms.
METHOD: Heat wok and add 3 tbsp oil, add the Chopped Chilli in Oil, Schwartz for Chef Garam Masala and Garlic Puree. Add sliced mushrooms and porcini mushrooms. Cook out for 2 mins.
Add liquor and bring back to the boil. Stir in fromage frais and heat through, serve with rice.
