Crafts and Life

Ingredients

8 spring onions, left whole
250g Portobello mushrooms, halved
200g Shiitake mushrooms
1 garlic clove, crushed
2.5 cm piece of fresh ginger, sliced into matchsticks
1 cinnamon stick
2 Star Anise
100 ml light soy sauce
100 ml stock
200g cooked chick peas
vegetable oil for frying

200g mashed potato
200g mashed sweet potato
150g butter
50 ml double cream
salt and freshly ground black pepper

Method

Fry the spring onions in a little oil until they wilt.  Add all the mushrooms to the pan and cook for 5 minutes, then add the garlic, ginger, cinnamon and Star Anise and cook for 5 minutes more.

Add the soy sauce and stock and bring to the boil, then simmer for about 10 minutes to reduce by half.

Pre-heat the oven to 200C/400F/gas mark 6.  Pour the mushroom mixture into a baking dish and add the chick peas.

To make the topping, put both mashed potatoes into a saucepan and stir to combine.  Beat in the butter and cream and season well, then warm through over a low heat. 

Spoon the mash on top of the mushroom and chick pea mixture and cook in the oven for 15 minutes.  Finish off under the grill to brown the top.

Serves 6 – taken from "The Accidental Vegetarian" by Simon Rimmer

Labels: vegetarian