Confit Portobello Mushroom with Mustard Mash

Confit Portobello Mushroom with Mustard Mash

Ingredients

For the confit:
4 (~350g) Portobello Mushrooms
2 Onions
70ml Olive Oil
1/2 bulb Garlic
1 Lemon
8 sprigs Thyme
1 tsp Miso Paste
1/2 tsp Chilli Flakes
1 tsp Smoked Paprika
2 tsp Cumin Seeds
1 tsp Sea Salt Flakes
1/2 tsp Black Pepper

For the mash:
400g Potatoes
50g Butter (I use Naturli Block)
50ml Veg Stock
2 tbsp Nutritional Yeast
2 tsp Dijon mustard
2 tsp Sea Salt Flakes

Method

1. Peel the garlic, strip the thyme leaves from the stalks, zest the lemon, wipe dirt from the mushrooms, peel and quarter the onions.
2. Place the mushrooms in a baking tray or oven proof dish, along with the olive oil, garlic, lemon zest, thyme, chilli flakes, salt and pepper. Gently mix to combine. It's best if the dish is small enough everything fits snuggly; as this allows veg to cook immersed in oil.
3. Cover with baking parchment and bake in an oven at 160°C for 40 mins. The liquid will be drawn from the mushrooms and onion and mix with the oil and spices. Take out of the oven and turn the mushrooms and onions over. Return to the oven for ~15 minutes; or until the liquid has reduced to a thick consistency.
4. Remove mushrooms and onions from the tray, and place in a heat proof dish. Pop them in the oven (turned off) to keep warm for 5-10 mins, until serving. Add a few tbsp of water to the tray to loosen any bits that are caramelised or stuck; you want this for the flavour! Scoop everything in tray into a blender, along with the miso paste and the juice of half the lemon. Blitz or pulse the liquid until combined into an emulsion.
5. Reheat sauce in a small saucepan.
6. Whist the mushrooms are cooking, prepare the potatoes. Peel the potatoes and cut in halves/quarters (so they are evenly sized chunks).
7. Place the potatoes into a large saucepan. Fill with water and 2 tsp salt. Place on a hob and bring to the boil. Once boiling, reduce the heat to medium and cook for 15mins (until a knife can skewer the potato easily).
8. Drain the potatoes in a colander. Return them to the saucepan. Add butter, veg stock, mustard and nutritional yeast. Mash well, until there are no lumps (use a potato ricer if you have one).
9. Return to hob on a low heat. Gently reheat the potatoes, stirring/whipping with a spatula so the mash is smooth and doesn't stick to the pan. Add a little water or veg stock to loosen, if required.

Serve the mash and mushrooms together, with the confit sauce spooned over the top.

If you want more protein and fibre, mashed or pureed white beans make a delicious alternative to potato.

@Greenhouse.Plant.Based.Dining