Creamy Mushrooms & Potato Mash
with Steamed Veggies & Herbs
Mushrooms and mashed potatoes, is there any more we need to say here? It’s a classic pairing of two wondrous flavours. They melt into each other as the longlife cream sauce spreads from the mushrooms to the steamed veggies. Simple and delicious.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
40 g
broccoli
1
carrot
1
Brown Onion
1 packet
portabello mushrooms
1 sachet
Herb & Mushroom Seasoning
½ bottle
cream
(Contains Milk; )
1 bag
baby spinach leaves
1 bag
herbs
1 pinch
chilli flakes
3 clove
garlic
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
¼ cup
water
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan. Add the milk and butter to the potato, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, trim baby broccoli. Thinly slice carrot into sticks. • When potato has 7 minutes remaining, place a colander or steamer basket on top of saucepan, then add carrot and baby broccoli. Cover with a lid and steam until tender, 6-7 minutes. • Transfer to a bowl. Season to taste and cover to keep warm.
• While the veggies are steaming, finely chop garlic. Roughly chop onion. Thinly slice portabello mushrooms.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook mushrooms until browned, 5-6 minutes. • Reduce heat to medium, then add onion and cook until tender, 4-5 minutes. Season with pepper.
TIP: Add extra oil if necessary.
• Add garlic and herb & mushroom seasoning, and cook until fragrant, 1 minute. • Add longlife cream and the water and cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then stir through baby spinach leaves.
• Divide potato mash and steamed veggies between plates. • Top with creamy mushrooms. • Tear over herbs and garnish a pinch of chilli flakes (if using) to serve. Enjoy!