Mushroom fricassee with butternut squash fondant

Autumnal vegan comfort food at its best!

200 ml vegetable stock
1 tsp tomato purée
20 g dried porcini mushrooms
300 g organic mushrooms
1 onion, finely chopped
2 cloves garlic
1/2 tsp sea salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tbsp organic tomato purée
2 tbsp extra virgin olive oil
juice of half a lemon
1 tbsp fresh coriander
1 butternut squash
150 ml vegetable stock
2 tbsp extra virgin olive oil

View the full recipe at The Circus Gardener’s Kitchen →