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Ingredients:
250g Chestnut mushrooms, finely sliced
300g flat cap mushrooms, finely sliced
2 banana shallots, peeled and finely sliced
2 garlic cloves, finely grated
½ bunch thyme, plus an extra sprig for garnishing
50ml olive oil
100ml rice, soya or oat milk
25ml Madeira
1 teaspoon table salt
freshly milled black pepper
50g non dairy butter
For the Lapsang Souchong jelly:
1 tablespoon Lapsang Souchong tea
1/2 6.5g sachet Vege-Gel
25ml Madeira
3 teaspoons maple syrup
sourdough croutons, or crackers, to serve
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