Plant-based· VG · GF · DF

Creamy Mushrooms

Name: Creamy Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 480g closed cup or chestnut mushrooms, sliced; 145g (1) leek, sliced; 120g onion; 70g celery, diced; 145g frozen leaf spinach; 190ml (½ tin) coconut milk; 5g dried porcini, blitzed to powder; 15g (1 tbsp) white miso; 12g garlic; 1½ tsp Dijon mustard; 1 tbsp cornflour; 5g veg bouillon powder; 3g smoked paprika ½ tsp, black pepper, dried thyme 1 tsp; 12ml rapeseed oil; 200ml water

Creamy coconut, leek and mushroom ragout with spinach, miso, Dijon and porcini.

makes 17 blocks, about 22p each

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BatchJoy

batchjoy.com/recipes/creamy-mushrooms/

Illustration of a bowl of Creamy Mushrooms

Time: 40 min10 min prep · 30 min cook
Makes: 17 blocks
Cost per blockPer block: 22p
Calories per blockCalories: 43 kcal
Spice: 1 of 5

You’ll need

Batch size

blocks

480gclosed cup or chestnut mushrooms, sliced
145g (1)leek, sliced
120gonion
70gcelery, diced
145gfrozen leaf spinach
190ml (½ tin)coconut milk
5gdried porcini, blitzed to powder
15g (1 tbsp)white miso
12ggarlic
1½ tspDijon mustard
1 tbspcornflour
5gveg bouillon powder
3gsmoked paprika ½ tsp, black pepper, dried thyme 1 tsp
12mlrapeseed oil
200mlwater

Allergens: Celery, Mustard, Soya, Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Pasta or gnocchi · On toast or a jacket potato · Mash and green beans

Method

Step 1: Heat the oil in a large, wide pan over a high heat and brown the mushrooms in two batches, 8 minutes each; lift out.
Step 2: Lower the heat to medium and soften the leek, onion and celery for 8 minutes. Add the garlic, thyme, paprika and porcini powder for 1 minute.
Step 3: Add the water, bouillon and coconut milk, return the mushrooms and simmer, uncovered, for 10 minutes.
Step 4: Stir in the spinach, then the cornflour mixed with 2 tbsp water, and simmer for 2 minutes to thicken.
Step 5: Off the heat, stir in the miso and Dijon and season with pepper. Cool, portion into 69g blocks and freeze.

Hotter: use hot smoked paprika and a pinch of cayenne.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	43	1.5g	2.5g	2.9g	1.3g	0.25g
Per 3 blocks	129	4.5g	7.5g	8.7g	3.9g	0.75g

Cook’s notes

Contains celery, soya, mustard and sulphites (Dijon); label the blocks.
Oat cream (~£1.00 for 250ml) instead of coconut milk gives a less coconutty flavour.

Serve it

Pasta or gnocchi · On toast or a jacket potato · Mash and green beans.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 129 kcal and 4.5g protein before rice, bread or potatoes.

Creamy Mushrooms questions

Why brown the mushrooms in two batches?

Crowding the pan makes mushrooms steam in their own liquid. Two batches over a high heat let the water evaporate quickly, so they brown and taste meatier.

Why stir the miso in off the heat?

Miso loses some of its savoury flavour if it boils, so adding it at the end keeps it bright. Loosen it in a spoonful of the hot sauce first so it mixes in evenly.

What if I can't find dried porcini?

Dried mixed wild mushrooms are a good swap. You can also leave them out; the ragout will be a little less deep and earthy, so taste and add a touch more miso if it needs it.