mushroom fricassee with butternut squash fondant

If you can get your hands on some wild mushroomsfor this hearty vegan dish so much the better, otherwise use organic shiitake or chestnut mushrooms, or use a combination of whatever is available.

The use of dried porcini in the stock imbues the dish with a beautiful depth of flavour.

For the Stock:
200 ml vegetable stock
1 tsp tomato purée
20 g dried porcini mushrooms

For the Fricassee:
300 g organic mushrooms, wiped clean and halved or sliced, depending on size
1 onion, finely chopped
2 cloves garlic, finely chopped
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, chopped

For the Butternut Squash Fondant:
1 butternut squash, peeled, seeds and seed pulp removed
150 ml vegetable stock
2 tbsp extra virgin olive oil

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