Savoury Mushrooms, Leeks and Spinach
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Savoury Mushrooms, Leeks and Spinach

Savoury Mushrooms, Leeks and Spinach

with Creamy Roasted Veggie Mash and Almonds

There's nothing better than meaty mushrooms sautéed with leeks and spinach in an umami rich sauce. Layer it all over a creamy mash of roasted sweet potatoes and squash for a gorgeous, restaurant-worthy dish that you just pulled off in your own kitchen!

Tree nuts

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

Preparation Time30 minutes
Cooking Time


serving amount

227 g


56 g

Leek, sliced

56 g

Baby Spinach

1 tbsp

Garlic Puree

1 unit

Vegetable Broth Concentrate

7 g


½ tbsp

Soy Sauce

(Contains Soy, Wheat)

1 tbsp

All-Purpose Flour

(Contains Wheat)

340 g

Butternut Squash, cubes

340 g

Sweet Potato

43 g

Cream Cheese

(Contains Milk)

28 g

Almonds, sliced

(Contains Tree nuts)

4 tbsp

White Cooking Wine

(Contains Sulphites)

Not included in your delivery

¼ tsp


¼ tsp


3 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp



Nutrition Values

Calories720 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate76 g
Sugar22 g
Dietary Fiber12 g
Protein15 g
Cholesterol60 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Potato Masher
Medium Bowl
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Measuring Cups


Roast and mash veggies

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, squash and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Cover baking sheet tightly with foil, then roast in the middle of the oven until veggies are tender, 20-22 min. Transfer roasted veggies to a medium bowl. Mash cream cheese and 1 tbsp butter (dbl for 4 ppl) into veggies until creamy. Season with salt and pepper, to taste.

Toast almonds and prep

While veggies roast, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate. While almonds toast, halve mushrooms (leave smaller mushrooms whole). Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then roughly chop.

Cook mushrooms

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil and 1 tbsp butter, then swirl the pan until butter is melted. Add mushrooms and one-third of the thyme. (NOTE: For 4 ppl, cook mushrooms in 2 batches, using 1/2 tbsp oil and 1 tbsp butter per batch.) Cook, stirring occasionally, until golden-brown, 4-5 min. Season with salt and pepper. Transfer mushrooms to a plate.

Cook leeks

Return the same pan to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add leeks. Cook, stirring often, until slightly softened, 1-2 min. Add garlic puree and half the remaining thyme. Season with salt and pepper. Cook, stirring often, until fragrant, 1 min. Add cooking wine, then bring to a simmer. Once simmering, cook, stirring occasionally, until wine reduces slightly, 1-2 min. Sprinkle flour over top. Cook, stirring constantly, until leeks are coated, 30 sec.

Cook sauce and spinach

Gradually whisk in 3/4 cup water (dbl for 4 ppl) until combined. Add broth concentrate and soy sauce. Increase heat to medium-high and bring to a simmer. Once simmering, cook, whisking occasionally, until sauce thickens slightly, 1-2 min. Add mushrooms and spinach. Cook, stirring constantly, until spinach wilts, 1-2 min. Season with salt and pepper, to taste. Remove the pan from heat.

Finish and serve

Divide roasted veggie mash between plates. Spoon mushrooms, leeks, spinach and sauce over top. Sprinkle with almonds and remaining thyme, if desired.