• 1 tbsp olive oil by Sainbury's
  • 400 g shallots, peeled and halved
  • 250 g closed-cup chestnut mushrooms, scrubbed and quartered
  • 7.5 g fresh thyme, washed
  • 100 ml medium sherry


  1. 1

    Heat the oil in a large frying pan and cook the shallots for 5 minutes, until they have a little colour. Add the mushrooms and most of the thyme and cook for 5 minutes.

  2. 2

    Pour in the sherry and simmer for 2-3 minutes to cook off the alcohol. Serve garnished with the remaining thyme.

Nutritional Details

Each serving provides
  • Energy 172kj 41kcal 2%
  • Fat 1.4g 2%
  • Saturates 0.2g 1%
  • Sugars 2.3g 3%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 230kj/55kcal

Each serving provides

3.3g carbohydrate 0.4g fibre 2.1g protein

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