Portobello Mushroom Stew
with Butternut Squash Mash and Walnut Gremolata
As hearty and delicious as its meaty counterpart, this savoury stew is perfect for those chillier fall evenings. A finishing touch of zesty gremolata elevates this dish to a whole other level!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Vegetable Broth Concentrate
(Contains Tree nuts)
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Salt and Pepper*
Before starting, wash and dry all produce. Combine the squash, 1 tsp salt and enough water to cover (approximately 1-2 inches) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer, uncovered, until squash is fork-tender, 18-20 min.
Trim the bottom 1/4-inch off the portobello stems, then cut the portobellos into 1/2-inch slices. Roughly chop the parsley. Zest, then juice half the lemon (1 whole lemon for 4 ppl). Finely chop the walnuts. Peel, then mince or grate the garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the mirepoix. Cook, stirring occasionally, until veggies start to soften, 2-3 min. Add the garlic and portobellos. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
Stir the flour, thyme and tomato sauce in with the veggies. Cook, stirring often until veggies are coated, 1-2 min. Add the soy, veggie broth concentrate and 1 cup water (dbl for 4 ppl). Bring up to a boil, then reduce heat to medium-low. Cook, scraping up any browned bits from the bottom of the pan, until the sauce thickens slightly, 4-5 min. Season with salt and pepper.
While the stew simmers, drain the squash well and return it to the same pot. Using a potato masher, mash in 2 tbsp butter (dbl for 4 ppl) until smooth. Season with salt and pepper. Set aside.Mix together the parsley, lemon zest, lemon juice, walnuts and 1 tbsp oil (dbl for 4ppl) in a small bowl . Season with salt and pepper. Set aside.
Divide the squash mash between plates. Top with the portobello stew. Dollop the walnut gremolata over top.