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Portobello Mushroom Stew

Portobello Mushroom Stew

with Butternut Squash Mash and Walnut Gremolata

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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!

Allergens:Tree Nut/NoixWheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsTree Nut/Noix)

1 unit

Lemon

7 g

Parsley

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Salt*

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1841 kJ
Calories440 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate33 g
Sugar14 g
Dietary Fiber6 g
Protein8 g
Cholesterol55 mg
Sodium970 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Garlic Press
Zester
Large Non-Stick Pan
Measuring Cups
Potato Masher
Strainer
Small Bowl
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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.

4

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.

5

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.

6

Divide the squash mash between plates. Top with the portobello stew. Dollop the walnut gremolata over top.