Ingredients

• 150g Onion
• 450g Chestnut Mushrooms
• 250g Vegetable Stock
• Fresh Parsley as needed
• 1 tablespoon Vegetable Oil
• 1 teaspoon Paprika
• 1 teaspoon Dijon Mustard
• 1 teaspoons Garlic Purée
• 4 tablespoons Sour Cream
• Salt as needed

Tools

• Cooking Chef XL
• Cooking chef xl bowl

Method

1. Attach the Stir Tool
2. Add vegetable oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until hot - 1 min, 120°C
5. Then add onion to the Cooking Chef XL Bowl
6. Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 2
7. Then add chestnut mushrooms to the Cooking Chef XL Bowl
8. Cook with splashguard fitted until browned - 4 min, 130°C, Stir 2
9. Scrape the sides of the bowl with spatula
10. Cook with splashguard fitted until golden brown - 4 min, 130°C, Stir 2
11. Then add paprika, dijon mustard and garlic purée to the Cooking Chef XL Bowl
12. Cook with splashguard fitted until fragrant - 2 min, 120°C, Stir 2
13. Then add vegetable stock to the Cooking Chef XL Bowl
14. Cook with splashguard fitted until combined - 3 min, 99°C, Stir 2
15. Then add sour cream to the Cooking Chef XL Bowl
16. Cook with splashguard fitted until creamy - 2 min, 99°C, Stir 2
17. Then season with salt
18. Garnish with fresh parsley
19. Serve

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