Creamy Mushroom Vol Au Vont
with mashed potato, tomato salad & fresh herbs
Did you know that just one handful of sunflower seeds already gives you a large portion of the recommended daily amount of vitamins, proteins and minerals?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
125 g
Mushrooms
½ piece
Carrot
½ piece
Onion
½ piece
Garlic
1 piece
Bay leaf
50 g
Cooking cream
(Contains Milk)
1 piece
Puff pastry cup
(Contains Wheat May be present Egg, Milk)
20 g
Lamb's lettuce
2.5 g
Fresh curly parsley
(May be present Celery)
½ piece
Tomato
10 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
2 tablespoon
[Plant-based] butter
100 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
1 teaspoon
Extra virgin olive oil
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C and prepare the stock. Boil plenty of water in a pot or saucepan. Peel or thoroughly wash the potatoes and cut them into rough pieces. Finely dice the carrot. Slice the mushrooms. Chop the onion and crush or mince the garlic.
Boil the potatoes for 12 - 15 minutes, covered, then drain and set aside.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
Melt a knob of butter in a deep frying pan over medium-high heat. Fry the garlic with the onion, carrot and mushrooms for 4 - 6 minutes. Stir in the flour and a generous knob of butter and fry for 1 - 2 more minutes. Add the bay leaf, the stock and the cream and mix well into a uniformly smooth sauce. Allow to reduce over low heat for 6 - 8 minutes (see Tip).
Tip: turn up the heat if the sauce is too watery.
Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes. In the meantime, roughly chop the parsley. Mash the potatoes with a knob of butter and a splash of milk until smooth. Season to taste with salt and pepper.
Cut the tomato into wedges and transfer to a salad bowl, along with the lamb's lettuce. Add the extra virgin olive oil and the sunflower seeds, then toss well to combine. Season to taste with salt and pepper.
Stuff the pastry cup with the creamy mushroom sauce. Serve with the mashed potato and the salad alongside. Garnish with the parsley.