Our best recipe for Mushrooms - Mushroom Parmentier
Mushroom Parmentier - it may be difficult to say, but definitely not difficult to cook & enjoy! The ideal recipe for sharing with your family and friends, this dish makes mushrooms the star of the show and is a guaranteed crowd-pleaser! Here’s Camille (@callherchef), our good friend and guest ODDBOX chef, to guide you through this recipe:
NOTE:
For the vegan version: Remove the egg, and use 8 tbsp of dairy free milk total. You can also use dairy free butter.
To cook the potatoes: Always start cooking potatoes in cold water. Potatoes are dense and require more time to heat all the way through. If you drop them into boiling water, the hot water will cook the outsides of the potatoes faster than the insides, leaving you with unevenly cooked potatoes.
Prep time: 40 minutes
Cook time: 30 minutes
Total time: 70 minutes
Servings: 2
Ingredients:
15 Mushrooms
1 can lentils
200 g Potatoes
1 Tomato
4 tbsp Tomato passata
2 small Onions
1 Celery stalk
2 Garlic cloves
a pinch of Thyme (Dried)
1 Eggs (optional if vegan ) / Plant based milk
6 tbsp Milk / Plant based milk
Olive oil
Salt
Black pepper
Recipe:
- Preheat the oven to 190C
- Cook the potatoes: Fill a saucepan of cold water. Add your potatoes and bring to the boil. Simmer for 20-30 minutes (depending on the side of the potatoes), until very tender and drain.
- Prepare the vegetables: In a food processor, pulse the mushrooms until finely chopped. With a knife, finely chop the onion, celery and garlic. Roughly chop the tomato.
- Make the mushroom parmentier base: Add a little olive oil to a pan over medium heat. When hot, add the onion, celery, garlic and thyme. Stir well to coat with oil and prevent from burning. Cook for 5 minutes then add the mushrooms and tomatoes. Cook for an extra 5 minutes and add the lentils and tomato passata. Cook for an extra 15 minutes over low to medium heat. If too dry add a little water. Season to taste.
- Make the potato puree: With a fork, roughly mash your potatoes. Add an egg and stir immediately to prevent it from cooking. Add the milk and stir to combine. Season to taste.
- Build and cook the parmentier: In individuals or one bigger oven dish, add the mushroom mixture. Spread it in one even layer, and cover with the potato puree. Roast in a preheated oven for 30 minutes or until lightly golden brown and hot all the way through. Serve with a side of salad.
