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Home » mushroom fricassee with butternut squash fondant

mushroom fricassee with butternut squash fondant

December 18, 2015 by the circus gardener Leave a Comment

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mushroom fricassee with butternut squash fondant

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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.

Ingredients

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

Instructions

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

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Filed Under: Gluten-Free, Main Dishes, Vegan

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