Some days, mushrooms is the way to go. Today was one of those days.
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 380 gr mushrooms, sliced
- 10 gr dry mixed mushrooms
- 1 pinch each dry sage, rosemary & thyme
- 1 tsp marmite
- 1/2 tsp mustard
- 150 gr quorn “chicken” style pieces
- 2 tsp cornstarch
- 320 gr peeled potatoes, cut in pieces
- 60 ml semi skimmed milk
- salt & pepper
- (freshly) grated nutmeg
- 80 gr goat cheese roll (1/2 roll), in slices 5 mm thick
- Preheat oven to 180-190°C.
- Boil some water, put the dry mushrooms in a heat resistant bowl and cover with boiling water. Soak for at least 10 minutes.
- In a pot, cover the potatoes with water, add salt to taste and bring to a boil. Cook for 10-12 minutes, depending on taste. Drain, mash, add milk, salt, pepper & nutmeg to taste and mix well. Reserve.
- In a big pot, heat the oil. Add the shallot & garlic and cook until golden. Add the fresh mushrooms and cook until the volume has more than halved and mushrooms are tender. Add the sage, rosemary and thyme, and season with salt and pepper.
- Drain the soaking mushrooms and reserve the liquid. Chop the mushrooms and add them to the other mushrooms, add the soaking liquid and cook for a couple of minutes. Add the marmite & mustard and stir. Add the quorn pieces and cook for another couple of minutes. Dissolve the cornstarch in 1-2 tbsp of water and add to thicken the sauce.
- Put the mushroom-quorn filling in an oven dish. Spread the potato mash on top. Place the goat cheese slices on top. Put in the oven and bake at 180-190°C for 25-30 minutes, until mash & cheese are golden.
- Serve warm.
Makes 2 servings.
Protein: 33 gr
Fat: 18 gr
Carbs: 47 gr