Tenderstem® and Mushrooms with Creamy Pink Peppercorn Sauce

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Recipe

The Date Night survey, recently carried out by Tenderstem®, revealed that Brits still enjoy their meat and two veg for a special meal together.

With 42% of people saying they would choose a juicy steak dinner for a date night meal, here’s a great accompaniment if you’re whipping up a special meal for your other half.

What’s more, with 40% of people regularly missing getting their 5 a day, this recipe includes 2 portions of vegetables to get you well on your way.

 

  • 7 mins preparation
  • 7 mins cooking
  • 2
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recipe PDF
Ingredients
  • 1tbsp olive oil or knob butter
  • 250g mixed sliced chestnut
  • 2 cloves garlic, crushed
  • 200g Tenderstem®, halved
  • 2tsp pink peppercorns, roughly crushed
  • 3tbsp dry sherry or vermouth
  • 6tbsp double cream
  • 2tbsp flat leaf parsley, chopped
  1. Heat oil in a large non-stick frying pan or wok, add mushrooms and cook over a medium-high heat for 5 mins until deep golden

  2. Add garlic, Tenderstem® and peppercorns, stir-fry for 3 mins before adding the sherry. Cook for 1 minute until sherry has evaporated. Add cream and bubble for 1 min until thickened. Stir through the parsley and serve.

Each serving of sauce (not including steak) contains:

• 2 of your 5 a day
• 456 calories
• 30g fat
• 14.5g saturated fat
• 23g carbohydrates
• 4g sugars
• 9g fibre
• 15.5g protein
• Trace salt

 

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