Ingredients
For the Whipped Tofu:
½ block of Cauldron Organic Tofu, drained
Good pinch of salt
Juice of ½ lemon
1 tbsp whipping cream
6 tbsp whipped cream
For the Mushroom Veloute:
Small knob of butter
1 tbsp vegetable oil
½ leek, sliced
½ onion, chopped
500g button mushrooms, sliced
30g plain flour
5g dried porcini mushrooms, rehydrated in the vegetable stock
375ml vegetable stock
250ml milk, semi-skimmed
250ml single cream
For the Tarragon Oil:
5 tbsp fresh tarragon
3 tbsp rapeseed oil
A squeeze of lemon juice
Salt and pepper to taste