Recipes

Quick & Easy Veggie Cooking

Mushrooms & Chestnut Gravy with Parsley Mash Vegetarian Express
Serves 2

30 minutes: 10 minutes preparation, 20 minutes cooking

• Gravy
• 2 tsp olive oil
• 1 onion, finely chopped
• 175g/6oz chestnut mushrooms, sliced
• 2 garlic cloves, chopped
• 1 tbsp plain flour
• 2 tbsp Madeira or sweet sherry
• 1 vegetable or mushroom stock cube, dissolved in 300ml/10fl oz water
• 1 tbsp soy sauce
• 175g/6oz cooked chestnuts
• Salt and freshly ground black pepper
• Potatoes
• 750g/1½lb potatoes, peeled and cut into 1cm/½ inch pieces
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

1. Cook potatoes in large saucepan of water for about 10-15 minutes, or until tender.
2. Meanwhile, make gravy. Heat oil in a large saucepan, add onion and fry for 5 minutes, until beginning to soften and brown.
3. Add mushrooms and garlic and cook for further 2-3 minutes.
4. Sprinkle in flour and stir over heat, letting it brown a little.
5. Add Madeira/sherry and let bubble up, then pour in stock, stirring until thickened.
6. Add soy sauce and chestnuts, then leave to simmer gently, uncovered.
7. Drain potatoes, reserving water.
8. Mash with olive oil and enough of cooking water to give creamy consistency.
9. Add chopped parsley and salt and pepper to taste.
10. Check seasoning of gravy, then serve with mash.