Chestnut Mushroom Casserole with Mash
A comforting and hearty dish of tender chestnut mushrooms, carrots, onion and garlic slowly stewed in red wine and herbs, served with creamy, buttery mashed potatoes.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
300 g chestnut mushrooms (quartered)
2 carrots (chopped)
1 onion (chopped)
2 garlic cloves (finely chopped)
2 tbsp olive oil
1 tbsp oregano
400 ml vegetable stock
180 ml red wine
1 tbsp plain flour
salt & pepper (to taste)
15 g parsley (chopped)
For the mashed potatoes:
3 potatoes (medium-sized, cut into chunks)
100 ml milk of choice
50 g unsalted butter
salt (to taste)
Recipe:
Heat the olive oil in a large saucepan over medium heat. Add the mushrooms, carrots, onion and garlic all at the same time. Season lightly with salt and pepper and cook for 10 minutes, stirring very occasionally, until the vegetables begin to soften and the mushrooms start to brown. Add the oregano and cook for another minute until fragrant.
Sprinkle over the flour and stir well for around 1 minute to remove the raw flour taste. Pour in the red wine, stirring well and scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes. Add the vegetable stock and stir well to combine.
Bring to a gentle simmer, then reduce the heat and cook for 25 minutes, stirring occasionally, or until the vegetables are tender and the sauce has thickened.
While the casserole is cooking, prepare the mash: Place the potatoes in a saucepan and cover with cold salted water. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until completely tender. Drain well and return the potatoes to the warm pan along with the milk and butter. Mash the potatoes until smooth and season to taste with salt.
Serve the mashed potatoes topped with the chestnut mushroom casserole. Garnish with fresh parsley.
How to store
Fridge: Store separately in airtight containers in the fridge for up to 3 days. Freezer: Freeze separately in freezer-safe containers for up to 3 months. To reheat: Defrost overnight in the fridge if frozen, then reheat gently on the hob or in the microwave until piping hot throughout. If the mash has thickened, stir in a splash of milk or water to loosen the texture.
