{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}

{{ 'in_app_browser_popup.desc' | translate }}

Welcome to HGF, our produce for the next week will be updated at Friday 5pm.

Restaurant delivery is every Tue, Thu Sat & Sun and lead time is 2 days.

White Beech Mushroom Lunch

Ingredients

  • A bunch of mixed Mushrooms
  • 2 teaspoons Olive Oil
  • 1 teaspoon Tamari Shoyu (Soy sauce)
  • 1 Tablespoon, fresh parsley or basil minced
  • A drop of black truffle oil to taste

Instructions

  1. Separate the Mushrooms. If there are big mushrooms, split into half from the stems.
  2. Mix all ingredients and let it sit for 5 minutes.
  3. Serve on top of your cheese toast or on your green salad and sprinkle balsamic vinegar if you prefer. (Prepare your toast and salad while you let the mushrooms marinade and serve it nice and hot!)