![\"\"](\"https:\/\/greenrabbitkitchen.com\/wp-content\/uploads\/2016\/10\/DSCF2967.jpg\")
<\/a><\/p>\n<\/p>\n
Recipe:<\/strong><\/p>\n 200g mushroom<\/p>\n 20g samphire<\/p>\n 3 cloves of garlic<\/p>\n 1 tbsp. black onion seeds<\/p>\n 1 tbsp. of paprika powder<\/p>\n 2 tbsp dark agave syrup<\/p>\n 10 g fresh tarragon<\/p>\n 1 large spoon of pressed coconut oil<\/p>\n 125 ml white vine<\/p>\n 135 ml soya single cream<\/p>\n salt & pepper<\/p>\n <\/p>\n Method:<\/strong><\/p>\n For this dish I would suggest to use a large pan or wok. Pan fry the<\/p>\n chopped garlic for about 3 min., add the cut mushrooms and cook them<\/p>\n for 4 min. Add the samphire, cook for another 4 min., then pour in the<\/p>\n wine and agave syrup, sprinkle with paprika and onion seeds and cook for<\/p>\n a further 4 min. Add soya cream, season with salt and pepper to your<\/p>\n taste. Add one spoon of pressed coconut oil and cook till smooth sauce<\/p>\n and at the end sprinkle with chopped tarragon.<\/p>\n Spread on your preferred type of bread and enjoy to the full!!<\/p>\n<\/a> <\/a><\/p>\n