Black Bomber Mushroom and Garlic Sauce

25th May 2018


50g Snowdonia Black Bomber Cheddar (grated)
50g Small Button Mushrooms
4 tbsp Creme Fraiche
1 Garlic Clove
2 tsp Fresh Chopped Thyme
I tsp Fresh Chopped Rosemary
Ground black pepper
1 tbsp Olive Oil


  • Thinly slice the mushrooms and mash the garlic. Fry in olive oil until the mushrooms are golden at the edges.
  • Reduce the heat, add the Creme Fraiche, Black Bomber Cheddar, herbs and pepper.
  • Stir until fully combined and smooth.
  • If you have them, add the resting juices of your cooked chicken breasts and stir well.