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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Mushrooms
56 g
Leek, sliced
56 g
Baby Spinach
1 tbsp
Garlic Puree
1 unit
Vegetable Broth Concentrate
7 g
Thyme
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
Salt*
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide roasted veggie mash between plates. Spoon mushrooms, leeks, spinach and sauce over top. Sprinkle with almonds and remaining thyme, if desired.
