Look What We Found Scottish Cep Mushroom Sauce with Fresh Mushrooms and a Splash of Chardonnay.

Richard Hymans and his team of local harvesters provide us with earthy tasting Cep mushrooms plucked in season from the dark earth of the Black Isle.

The hand picked harvest is graded, packed and dried for long term preservation by Richard and friends in nearby Forres. We combine this bountiful and delicious Scottish harvest with fresh white and chestnut mushrooms, a little local single cream, English tarragon and a splash of creamy tasting Chardonnay.

Serving Suggestion:

A glorious sauce to pour over steaks, chicken and lamb cutlets.

200g pack

Gluten Free.