Roasted Portobellos with Dijon-Cream Sauce
with Chive Mashed Potatoes and Sugar Snap Peas- Milk
- Mustard
- Wheat
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Mustard
- Gluten
- Egg
- Fish
- Crustaceans
Ingredients: Russet potato • Portobello mushroom • Sugar snap peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Shallot • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Chives • Montreal spice blend (mustard) (spices and herbs (including mustard), salt, dehydrated garlic, canola oil).
Ingredients
2 unit(s)
Portobello Mushroom
2 unit(s)
Russet Potato
113 g
Sugar Snap Peas
1 unit(s)
Shallot
7 g
Chives
113 mL
Cream
(Contains: Milk)
1 unit(s)
Cream Cheese
(Contains: Milk)
6 g
Montreal Spice Blend
(Contains: May contain traces of allergens, Mustard, Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
1 unit(s)
Vegetable Broth Concentrate
(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)
½ tbsp
Dijon Mustard
(Contains: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites, May contain traces of allergens, Mustard)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat.
- Meanwhile, pull stems off mushroom caps and discard.
- Brush inside and outside of mushroom caps with 1 tsp (2 tsp) oil, then sprinkle all over with Montreal Spice Blend. Season with salt and pepper. Arrange caps on an unlined baking sheet, top-side down.
- Bake for 10-12 min in the middle of the oven, until fork-tender.
- Meanwhile, trim snap peas.
- Peel, then finely chop shallot
- Thinly slice chives.
- Heat a large non-stick pan over medium-high. When hot, add 2 tsp (4 tsp) oil and snap peas. Cook for 2-4 min, stirring often, until tender-crisp.
- Remove from heat.
- Meanwhile, mash half the cream and half the chives into potatoes until creamy. Season with salt and pepper.
- Cover and set aside.
- Reheat the same pan (from step 4) over medium-high. When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook for 3-4 min, stirring until softened.
- Sprinkle Cream Sauce Spice Blend over top. Stir for 30 esc to coat shallots.
- Add remaining cream, broth concentrate, cream cheese, mustard and 1/3 cup (2/3 cup) water. Bring to simmer.
- Reduce heat to medium-low. Cook for 3-4 min, stirring often, until cream cheese melts and sauce is slightly thickened.
- Remove from heat, then season with salt and pepper, if you like. Cover to keep warm.
- Slice mushrooms.
- Divide mushrooms, snap peas and mash between plates. Top with Dijon cream sauce.
- Sprinkle with remaining chives.
