Mushroom Stew

with Mashed Potatoes
Calorie smart
This herbaceous mushroom stew is rich in flavours. Dried porcini mushrooms add deep flavour.
Cooking time: 30 min
Cals 501 · Prot 13 · Carbs 65 · Fat 25
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Mashed potatoes

450 Grams
0.5 Tsp
Soy cream
250 ML
Salted vegan butter
20 Grams
Black pepper
0.5 Tsp
Fresh chives
15 Grams

Mushroom stew

150 ML
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
2 Piece
Garlic cloves
2 Piece
Soy sauce
10 ML
Tomato paste
30 Grams
Vegetable stock
300 ML


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 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. 
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.

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