Mushroom Stew

with Mashed Potatoes

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Instructions

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1 Mashed potato

Peel and chop the potatoes into bite-size pieces. Add them to a pot of water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the soy cream and vegan butter. Mash until smooth and season with salt and pepper.

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2 Prep mushroom stew

Meanwhile, Boil the measured water. Add the dried porcini mushrooms and boiled water to a bowl and set aside. Quarter the chestnut mushrooms, peel and dice the shallots, peel and mince the garlic. Chop the sun-dried tomatoes and chives. Add the chives to the mashed potatoes. (reserve some for garnish)

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3 Cook stew

Heat a pot over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and a pinch of salt. Cook for 5 min. Add the diced shallots and garlic and cook for 2 min. Add the thymesoy sauce and tomato paste and cook for 2 min. Add the vegetable stockporcini mushrooms and their soaking liquid. Bring to a boil and simmer for 8-12 min or until thickened. 

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4 Serve

Divide the mashed potato among bowls and spoon over the mushroom stew. Garnish with the chopped chives and a generous grind of black pepper

Tips for fussy eaters

Swap the mashed potato for your favourite pasta.

Pro tip

Cook the mushrooms on a high heat to develop browning and deeper flavour.

This herbaceous mushroom stew is rich in flavours. Dried porcini mushrooms add deep flavour.

Cooking Time: 30 min

Cals 431 · Prot 13 · Carbs 65 · Fat 17

Gluten-Free

Dairy-Free

Ingredients

Number of people

Mashed potatoes

Potatoes 450 Grams
Salt 0.5 Tsp
Soy cream 250 ML
Vegan butter 20 Grams
Black pepper 0.5 Tsp
Fresh chives 15 Grams

Mushroom stew

Water 150 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Dried porcini mushrooms 20 Grams
Sun dried tomatoes 30 Grams
Dried thyme 2 Grams
Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Garlic cloves 2 Pieces
Soy sauce 10 ML
Tomato paste 30 Grams
Vegetable stock 300 ML

This herbaceous mushroom stew is rich in flavours. Dried porcini mushrooms add deep flavour.

Cooking Time: 30 min

Cals 431 · Prot 13 · Carbs 65 · Fat 17

Gluten-Free

Dairy-Free

Instructions

photo

1 Mashed potato

Peel and chop the potatoes into bite-size pieces. Add them to a pot of water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan with the soy cream and vegan butter. Mash until smooth and season with salt and pepper.

photo

2 Prep mushroom stew

Meanwhile, Boil the measured water. Add the dried porcini mushrooms and boiled water to a bowl and set aside. Quarter the chestnut mushrooms, peel and dice the shallots, peel and mince the garlic. Chop the sun-dried tomatoes and chives. Add the chives to the mashed potatoes. (reserve some for garnish)

photo

3 Cook stew

Heat a pot over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and a pinch of salt. Cook for 5 min. Add the diced shallots and garlic and cook for 2 min. Add the thymesoy sauce and tomato paste and cook for 2 min. Add the vegetable stockporcini mushrooms and their soaking liquid. Bring to a boil and simmer for 8-12 min or until thickened. 

photo

4 Serve

Divide the mashed potato among bowls and spoon over the mushroom stew. Garnish with the chopped chives and a generous grind of black pepper

Tips for fussy eaters

Swap the mashed potato for your favourite pasta.

Pro tip

Cook the mushrooms on a high heat to develop browning and deeper flavour.

Ingredients

Number of people

Mashed potatoes

Potatoes 450 Grams
Salt 0.5 Tsp
Soy cream 250 ML
Vegan butter 20 Grams
Black pepper 0.5 Tsp
Fresh chives 15 Grams

Mushroom stew

Water 150 ML
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Dried porcini mushrooms 20 Grams
Sun dried tomatoes 30 Grams
Dried thyme 2 Grams
Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Garlic cloves 2 Pieces
Soy sauce 10 ML
Tomato paste 30 Grams
Vegetable stock 300 ML
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