£3.95
This rich cooking ingredient was the secret of success for many Victorian cooks. Add 2 tablespoons per 450g of meat to the fillings of steak & kidney pies and puddings to give them a spicy mushroom flavour and a rich colour. Add two tablespoons to mushroom soups or sauces for extra mushroom flavour or use to enrich gravy.
Ingrediens: Water, salt, spirit vinegar, hydroysed vegetable protein, mushroom powder, barley malt extract, spices
6 in stock
6 in stock
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