Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots

Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots

4.1 8 rating

Przygotowanie 20 min

Czas całkowity 3 godz. 20 min

6 portions

Składniki

Potatoes

water hot
800 g
new potatoes
900 g

Mushroom Wellington

olive oil plus 40 g
2 Tbsp
portobello mushrooms
4
carrots peeled, cut in batons (7 cm long)
600 g
onions quartered
600 g
salt
2 tsp
ground black pepper
1 tsp
fresh thyme leaves
10 g

Maple-glazed Carrots

olive oil
4 Tbsp
maple syrup
4 Tbsp
wholegrain mustard
4 tsp
salt
1 tsp
ground black pepper
2 pinches

Smashed Crispy New Potatoes and Mushroom Wellington

fresh baby spinach
300 g
olive oil
3 Tbsp
coarse sea salt
1 Tbsp
ground black pepper
1 tsp
puff pastry, ready-rolled (vegan)
1 sheet
Dijon mustard
1 Tbsp
salt or to taste
1 pinch
ground black pepper or to taste
1 pinch
dairy-free milk of choice
1 Tbsp
neutral oil (e.g. peanut oil)
1 tsp
maple syrup
1 tsp

Creamy Mushroom Gravy

olive oil
1 tsp
garlic clove
1
shallots halved
100 g
chestnut mushrooms thinly sliced
300 g
dried rosemary
1 tsp
salt
1 tsp
ground black pepper
1 pinch
dry white wine
120 g
Dijon mustard
1 tsp
dairy-free cream
250 g

Poziom trudności

średni

Wartości odżywcze na 1 portion

Sód 2791 mg

Białko 13 g

Kalorie 3146 kJ / 752 kcal

Tłuszcz 40 g

Błonnik 12 g

Tłuszcz nasycony 9 g

Węglowodany 85 g

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Dostępny w

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