Portobellos farcis à la purée de pommes de terre, à la ciboulette et au parmesan
avec salade composée au kale- Soya
- Sulfites
- Blé
- Lait
Des portobellos grillés, une purée de pommes de terre à la ciboulette et au fromage parmesan et une savoureuse sauce végétarienne… Que demander de plus? C’est la sauce à l’oignon simple et rapide qui relève ce plat de semaine et qui en fait un pur délice!
Ingrédients
2 pièce(s)
Champignons portobello
½ cs
Cassonade
6 g
Ail
460 g
Pomme de terre Russet
170 g
Carotte, en rondelles
1 pièce(s)
Concentré de bouillon de légumes
1 cs
Sauce soja
(Contient: Soya, Sulfites, Blé)
3 cs
Crème sure
(Contient: Lait)
56 g
Oignon, haché
10 g
Ciboulette
Pas inclus dans votre livraison
1.5 cs
Beurre non salé*
(Contient: Lait)
1 cs
Huile*
¼ cc
Sel et Poivre*
2 cc
Sel*
Instructions
Arrive bientôt!
Meanwhile, peel, then mince or grate the garlic. Peel, then cut the potatoes into 1/2-inch cubes. In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approximately 1-2 inches). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
Meanwhile, remove the stems from the mushroom caps. Roughly chop the stems. Brush the inside and outside of each mushroom cap with 1/2 tsp soy sauce. Season with pepper. In an 8x8-inch baking dish (or a baking sheet), arrange the caps top-side up. Bake in the bottom of the oven until the mushrooms are juicy and fork-tender, 12-14 min.
Meanwhile, heat a medium non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the onions and chopped mushroom stems. Cook, stirring frequently, until veggies soften, 3-4 min. Add the remaining soy sauce, broth concentrate(s), garlic, 1/2 tbsp butter (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Cook, stirring frequently, until slightly thickened, 1-2 min. Season with pepper.
Finely chop the chives. When the potatoes are tender, drain and return the potatoes to the same pot. Add half the chives, sour cream and 1 tbsp butter (dbl for 4 ppl). Using a fork or potato masher, mash together until creamy. Season with salt and pepper.
Divide roasted sweet carrots, chive mashed potatoes and roasted mushroom caps between plates. Drizzle over onion pan sauce and sprinkle over the remaining chives.
