This rich cooking ingredient was the secret of success for many Victorian Cooks. For pies, puddings & sauces.
Add two tablespoons per 450g of meat to the fillings of steak and kidney pies and fillings and puddings to give them a spicy Mushroom flavor and a rich colour. Add two tablespoons to Mushroom soup or sauces for extra Mushroom flavor or use to enrich any gravy.
Ingr.: water, salt spirit vinegar, hydrolysed vegetable protein (water, hydrolysed vegetable protein, salt, Mushroom powder (3%) (concentrated Mushroom juice, maltrodexrin) Barley malt extract, spices