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EpicuriumWild Mushroom Stroganoff Price: £4.00

Epicurium Wild Mushroom Stroganoff

Product Overview

The Royal Burgh of Forres, Inverness, is the mushroom-hunting ground of Richard Hyman. Enlisting the help of locals, Richard scours the foothills of the Scottish Highlands to bring Look What We Found the delicate flower like Chantrelle and earthy flavoured Cep that form the basis of this truly delicious dish. Simply cooked, with cream and a good splash of brandy, Richard's wild mushrooms make a wonderfully tasty, indulgent stroganoff.

  • All our dishes can be boiled in the pouch.
  • Immerse the sealed pouch in sufficient boiling water and warm for 5 - 10 minutes, heating time can be dependent on ambient conditions (wind etc if you're outdoors).
  • Do make sure that the food is piping hot prior to eating, there should be no danger from underheating the dishes - they could, in theory, be eaten cold! - but to ensure they taste their best in is always best to heat them thoroughly to allow the flavours to develop.
  • TIP: If you like to use the hot water for your cup of tea afterwards, then the labels can be removed by soaking in warm water prior to your trip.
  • 300g
  • Store in a cool, dry place.
  • No need for refrigeration.