Mushroom stew and cauliflower mash recipe
If you’re craving something really satisfying and wholesome, this stew really hits the spot. The cauliflower mash gives a wonderful, lighter feel but feel free to serve with potato mash, if you prefer.
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, thinly sliced
- 1 carrot, peeled and sliced
- 3 garlic cloves, crushed
- 1 tbsp balsamic vinegar
- 1 tsp yeast extract or miso paste
- 1 tbsp tomato purée (paste)
- 300 g portobello mushrooms, roughly chopped
- 200 g mixed mushrooms, such as shiitake or chestnut (cremini), sliced
- 2 tbsp plain (all-purpose flour)
- 350 ml vegetable stock
- 1 x 390g/13¾oz can of green lentils, drained and rinsed
- 1 handful baby spinach
- 2 tbsp vegetable oil
- 1 red onion, thinly sliced
- 1 carrot, peeled and sliced
- 3 garlic cloves, crushed
- 1 tbsp balsamic vinegar
- 1 tsp yeast extract or miso paste
- 1 tbsp tomato purée (paste)
- 10.6 oz portobello mushrooms, roughly chopped
- 7.1 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced
- 2 tbsp plain (all-purpose flour)
- 12.3 fl oz vegetable stock
- 1 x 390g/13¾oz can of green lentils, drained and rinsed
- 1 handful baby spinach
- 2 tbsp vegetable oil
- 1 red onion, thinly sliced
- 1 carrot, peeled and sliced
- 3 garlic cloves, crushed
- 1 tbsp balsamic vinegar
- 1 tsp yeast extract or miso paste
- 1 tbsp tomato purée (paste)
- 10.6 oz portobello mushrooms, roughly chopped
- 7.1 oz mixed mushrooms, such as shiitake or chestnut (cremini), sliced
- 2 tbsp plain (all-purpose flour)
- 1.5 cups vegetable stock
- 1 x 390g/13¾oz can of green lentils, drained and rinsed
- 1 handful baby spinach
- 1 large head cauliflower, broken into florets
- 2 tbsp dairy-free butter
- 2 garlic cloves, finely chopped
- 1 pinch ground turmeric (optional)
- 4 tbsp unsweetened dairy-free milk
- 1 handful chives, chopped
- 1 pinch each of sea salt and freshly ground black pepper
- 1 large head cauliflower, broken into florets
- 2 tbsp dairy-free butter
- 2 garlic cloves, finely chopped
- 1 pinch ground turmeric (optional)
- 4 tbsp unsweetened dairy-free milk
- 1 handful chives, chopped
- 1 pinch each of sea salt and freshly ground black pepper
- 1 large head cauliflower, broken into florets
- 2 tbsp dairy-free butter
- 2 garlic cloves, finely chopped
- 1 pinch ground turmeric (optional)
- 4 tbsp unsweetened dairy-free milk
- 1 handful chives, chopped
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Mushrooms
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Add the oil to a large frying pan over a medium heat and sauté the onion, carrot and garlic for 5 minutes, until softened. Add the vinegar, yeast extract, tomato purée and mushrooms and cook for 10 minutes.
- Stir in the flour until fully incorporated, then pour in the vegetable stock. Bring to the boil, then reduce the heat and simmer for a further 15 minutes, until the stew is rich and thick.
- Stir in the lentils and spinach, allowing the spinach to wilt for a minute in the pan.
- While the stew is cooking, make the cauliflower mash. Bring a medium pan of water to the boil and place a colander on top. Add the cauliflower florets to the colander and put a lid on top. Steam for 10 minutes, or until they are very soft.
- Drain the pan and add the dairy-free butter.
- Fry the garlic over a medium heat for 2 minutes, then stir in the cauliflower.
- Season with salt and pepper, add the turmeric, if using and add half of the milk. Mash well with a potato masher, or use a stick blender for a smoother texture, adding more milk if needed. Stir in the chopped chives.
- To serve, add a generous dollop of the mash to each plate and pour the mushroom stew on top.
This recipe is from Great British Vegan by Aimee Ryan, £20 White Lion Publishing. Photography by Jamie Orlando Smith.
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