Black Garlic & Portobello Mushroom Sauce

Great Veggie meals from the authors of the Recipe Book

“Crude Food – made from scratch with love” by Tracey Webb & Richard Mowbray


I have made a new discovery, & when I discover a new flavour I get a little excited so I want to share this with you; Black Garlic – Ajo Negro!

It is “normal” garlic, which has been naturally fermented. Each clove packs a delirious zing to the taste buds! I just love its complex flavour. Black garlic is sweet molasses-like richness and tangy garlic undertones. You have to handle it gently as it’s all soft & squidgy. It smells something between, truffles, fungi & has a dark fruity balsamic taste!!!

So here is a recipe I made last night at home for two persons:


Black Garlic & Portobello Mushroom Sauce


1 x small onion, diced finely.

2 x black garlic finely cut or mashed.

Butter or olive oil to sauté

8 x Portobello mushrooms sliced thick or thin, whatever you prefer.

100 g fresh cream, soya cream, Mascarpone, or similar.

Salt & black pepper to taste.

Serve this sauce with your preferred pasta, or layered in lasagne. It would make a great accompaniment to serve with tofu or seitan also.


Sauté the onions in a generous amount of butter or a small amount of a light olive oil for two minutes over a low heat, add the mushrooms, a pinch of salt & pepper, cover, & leave to sweat over a very low flame for 10 minutes, stirring occasionally.

Remove from the heat & stir in the black garlic to the mushrooms & onions, squishing it with the back of a wooded spoon & mix well.

Boil the water for pasta in a large pan. When it’s boiling, add the pasta & cook according to instructions on packet.

Just before your pasta is ready, reheat the mushrooms & add the cream, heat over a gentle flame.

Adjust seasoning to taste.

I prepared a simple mozzarella & tomato salad, with mint, fresh coriander, lemon juice & a quality olive oil.


Tracey & Richard

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Black Garlic & Portobello Mushroom Sauce
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