Mushroom Stew
with Mashed Potatoes
Instructions
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.
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)
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 thyme, soy sauce and tomato paste and cook for 2 min. Add the vegetable stock, porcini mushrooms and their soaking liquid. Bring to a boil and simmer for 8-12 min or until thickened.
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
Mashed potatoes
Mushroom stew
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
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.
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)
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 thyme, soy sauce and tomato paste and cook for 2 min. Add the vegetable stock, porcini mushrooms and their soaking liquid. Bring to a boil and simmer for 8-12 min or until thickened.
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
Mashed potatoes
Mushroom stew
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