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    Kyle’s Kitchen

    Vegan Mushroom Pie

    4 servings

    porsjoner

    15 minutes

    aktiv tid

    45 minutes

    total tid
    Start matlaging

    Ingredienser

    2 tbsp olive oil

    600 g potatoes (all-rounder or maris piper )

    3 garlic cloves

    250 g mushrooms (white or chestnut )

    2 leeks

    250 ml soya cream (you can use standard single cream if not vegan or dairy-free )

    1 tbsp wholegrain mustard

    1 can cannellini beans

    Fremgangsmåte

    Firstly chop the potatoes into cubes and roughly slice the mushrooms and leeks

    Preheat the oven to 200C / 390F and boil the potatoes in salted water for around 10 minutes or until soft

    Meanwhile, heat a large non-stick frying pan with olive oil and add the finely diced garlic, chopped mushrooms, leeks and lightly fry for 5 minutes

    Add the wholegrain mustard, soya cream, cannellini beans, pinch of salt & pepper to the frying pan and continue to simmer for a further 3-5 minutes

    Once the potatoes are soft, drain and add 1 tbsp of olive oil, plus a pinch of salt and pepper and mash until smooth

    Add the contents of the frying pan to a baking dish and top with mash potato

    Bake at 200C / 390F for 25-30 minutes or until the top is slightly golden

    4 servings

    porsjoner

    15 minutes

    aktiv tid

    45 minutes

    total tid
    Start matlaging

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    Ingredienser

    2 tbsp olive oil

    600 g potatoes (all-rounder or maris piper )

    3 garlic cloves

    250 g mushrooms (white or chestnut )

    2 leeks

    250 ml soya cream (you can use standard single cream if not vegan or dairy-free )

    1 tbsp wholegrain mustard

    1 can cannellini beans

    Fremgangsmåte

    1

    Firstly chop the potatoes into cubes and roughly slice the mushrooms and leeks

    2

    Preheat the oven to 200C / 390F and boil the potatoes in salted water for around 10 minutes or until soft

    3

    Meanwhile, heat a large non-stick frying pan with olive oil and add the finely diced garlic, chopped mushrooms, leeks and lightly fry for 5 minutes

    4

    Add the wholegrain mustard, soya cream, cannellini beans, pinch of salt & pepper to the frying pan and continue to simmer for a further 3-5 minutes

    5

    Once the potatoes are soft, drain and add 1 tbsp of olive oil, plus a pinch of salt and pepper and mash until smooth

    6

    Add the contents of the frying pan to a baking dish and top with mash potato

    7

    Bake at 200C / 390F for 25-30 minutes or until the top is slightly golden