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500g Maris Piper potatoes, cut into small chunks
5g dried wild mushrooms
200g soffritto mix
400g chestnut mushrooms, halved
3 cloves garlic, crushed
1 tbsp chopped thyme, plus extra to scatter
2 tsp plain flour
180ml red wine
2 tsp red or brown miso paste
2 tbsp sundried tomato paste
4 tbsp milk
1. Cook the potatoes in boiling, lightly salted water for 12 minutes, or until tender. Put the dried mushrooms in a bowl, cover with 100ml
just-boiled water and leave to stand until needed.
2. Melt the butter in a frying pan and gently fry the soffritto for 5 minutes. Add the chestnut mushrooms, garlic and thyme and fry for a further 5 minutes. Stir in the flour and cook for 1 minute. Tip in the dried mushroom liquid, leaving the last few drops behind, as this can contain sediment. Roughly chop the mushrooms and add to the pan with the wine, miso and tomato paste. When the liquid is bubbling, cover the pan with a lid and cook gently for 10 minutes.
3. Drain the potatoes, return to the pan and mash with the milk. Spoon onto plates with the mushrooms and serve scattered with thyme leaves.
Cook’s tip For a speedier version of this recipe, use a 400g pack Essential Mashed Potato and microwave, following pack instructions.
Typical values per serving:
vegetarian/low fat/2 of your 5 a day
This recipe was first published in March 2022.