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Mushroom Ragu + Creamy Mash
A delicious, rich and herby mushroom ragu, served on a bed of creamy mashed potato. This brilliantly simple recipe serves two generously!
Ingredients
Ingredients
- potato, peeled + cubed
- olive oil
- onion, finely chopped
- chesnut mushrooms, finely sliced
- garlic cloves, peeled + minced
- rosemary sprig, leaves picked + chopped
- thyme sprig, leaves picked + chopped
- tomato purée
- tin of chopped tomatoes
- soy sauce, or tamari for gluten-free
- veg stock
- salt + pepper
- vegan margarine
- plant-based milk
- fresh parsley, to serve (optional)
Method
- 1
Add the potatoes to a large saucepan of cold water. Bring to the boil and cook for 15-20 minutes until the potatoes are soft. Note: once the potatoes are ready, drain them then pop them back in the saucepan and leave them to steam dry for a couple of minutes.
- 2
Meanwhile, heat a drizzle of olive oil in a frying pan on a medium-high heat and fry the onion and mushroom for 10 minutes.
- 3
Next add the garlic, rosemary, thyme and tomato purée to the frying pan and fry for 1 minute.
- 4
Tip the chopped tomatoes, soy sauce and vegetable stock to the frying pan and season well with salt and pepper. Stir, then bring to a simmer and cook for 10 minutes until the sauce has thickened.
- 5
To finish the potatoes, add the margarine and plant-based milk to the saucepan and mash until smooth. Then season to taste with salt and pepper.
- 6
To serve, add half the potato to each plate and spoon the mushroom ragu over the top. Top with chopped parsley.
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