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.
Ingredients
2 unit
Portobello Mushroom
170 g
Butternut Squash, cubes
6 g
Garlic
113 g
Mirepoix
2 unit
Vegetable Broth Concentrate
2 tbsp
Tomato Sauce
½ tsp
Dried Thyme
28 g
Walnuts, chopped
(Contains Tree nuts)
1 unit
Lemon
7 g
Parsley
1 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tsp
Salt*
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
