Mushrooms and pearl onions on a bed of mashed potato.

Mushrooms and pearl onions on a bed of mashed potato.

Serve this dish as a main on a cold winter’s day. Both meat eaters and non meat eaters will enjoy this and it is a great main to serve.This was my main course for the vegan Christmas I prepared for the Served magazine issue 7.

Mushrooms and pearl onions on a bed of mashed potato

December 19, 2018

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Ingredients
  • 300g pearl onions
  • 400g fresh Portobello mushrooms
  • 2 garlic cloves
  • 1tsp garam masala
  • 1tsp onion flakes
  • 1tsp coconut oil
  • 2tbsp whole grain mustard
  • 1tsp honey
  • 1tbsp balsamic vinegar
  • 1tsp truffle oil
  • 1tbsp coconut vinegar
  • Seasoning
  • 1tbsp red wine
Directions
  • Step 1 Start by getting a deep pan and adding the oil to the pan. Peel and chop the garlic, add it to the pan together with the onion flakes and masala. Mix and add the peeled pearl onions and washed mushrooms and partially cook them for around 15 to 20 minutes on a low heat. Add the coconut vinegar, balsamic vinegar, red wine, whole grain mustard and honey to the dish and mix everything together. Add the truffle oil and season. Cover the pan and let everything simmer for another 10 to 12 minutes. Taste and the mushrooms and onions should be well cooked but not too soft. Set aside.
  • Step 2 To make the mashed potato you will need,
  • Step 3 1.4 kilos potaotes
  • Step 4 2 tbsp Dijon mustard
  • Step 5 olive oil
  • Step 6 Seasoning
  • Step 7 Boil the peeled potatoes and strain. Add the potatoes back to the pot and add the mustard and olive oil and seasoning and mash. Set aside.
  • Step 8 With these quantities you can serve six servings as a main.


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