10 minutes preparation 10 minutes cooking multi-task
Serves 1 Hungry Person
Ingredients
For mash
2-3 Small potatoes
¼ Avocado
Splash of non-dairy milk of your choice
Salt & pepper to taste
For mushrooms
4 Mushrooms sliced
¼ red onion sliced
½ Garlic clove sliced
½ cup water
1-2 tsp Potato starch (or tapioca)
1/2 - 1 tsp Vegan stock of your choice
Salt & pepper to taste
Green onion sliced for top
Parsley fresh chopped
Method
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Peel potatoes chop into small pieces, put in a pot and cover with boiling water. Bring to boil and cook for around 10 minutes until fork tender.
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Meanwhile prep all the vegies for the Sautéed Mushrooms.
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Put mushrooms, onion and garlic with a splash of water into a skillet and cover. Bring to boil and then simmer for 5 minutes.
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Mix water, stock and starch together then stir into mushroom mix. Stir until thickens, add water in order to get your desired consistency. Season with salt and pepper. Set aside.
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Strain liquid from potatoes; add avocado, non-dairy milk and seasoning. Mash until well combined and smooth.
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Put mash on a plate, followed by sautéed mushrooms, top with parsley and spring onions.
Green Mash & Sauteed Mushrooms
