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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Champignons portobello
2 pièce(s)
Pomme de terre Russet
113 g
Pois sucrés
1 pièce(s)
Échalote
7 g
Ciboulette
113 ml
Crème
(Contient: Lait)
1 pièce(s)
Fromage à la crème
(Contient: Lait)
6 g
Mélange d'épices de Montréal
(Contient: Moutarde Peut contenir : Lait, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
10 g
Mélange d'épices pour sauce crémeuse
(Contient: Blé Peut contenir : Lait, Noix, Arachides, Sésame, Soya, Sulfites, Moutarde)
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Lait, Noix, Sésame, Soya, Sulfites, Blé, Moutarde, Gluten, Oeuf, Poisson, Crustacés)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Lait, Sésame, Soya, Sulfites, Blé, Gluten, Oeuf, Poisson, Crustacés)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
- 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.
