Portobellos 'au Poivre'
with Chive Mash and Snap Peas
Transform steak night into a veggie feast! A peppery roasted mushroom cap is instantly elevated with a Dijon-kissed cream sauce and savoury chive mash.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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)
10 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
½ tbsp
Dijon Mustard
(Contains: Mustard May contain traces of: Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
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.