Categories: Vegetarian

Mushroom stew with cauliflower puree

Average

Preparation time: 35 minutes

4 people

20-40 min

What if you want those autumnal flavors of a stew, but you're going meatless for a day? This dish is perfect for you! This vegetarian stew with creamy cauliflower puree is packed with flavor and vegetables, and it's quick to make.

Preparation

Peel the potatoes and cut them into 2 by 2 cm cubes. Cut the cauliflower into evenly sized florets. Boil the potatoes and cauliflower in a pan of water with a little Verstegen Sea Salt until tender, about 10-15 minutes.

Quarter the chestnut mushrooms, halve the shiitake mushrooms, and tear the oyster mushrooms into thinner strips. Peel and finely chop the garlic, and peel and finely chop the onion.

Heat the olive oil in a deep (cast iron) pan and sauté the onion and garlic until translucent. Add the chestnut mushrooms, shiitake mushrooms, and oyster mushrooms and cook briefly. Add the tomato paste and wheat flour and cook for 1 minute. Deglaze with the mushroom stock, add the Verstegen bay leaf and Verstegen cinnamon (whole). Simmer for 20 minutes. Rinse the lentils under running water and add them to the pan for the last 3 minutes of cooking.

Meanwhile, mash the potatoes and cauliflower with the unsalted butter until smooth. Season with Verstegen Black Pepper and Verstegen Sea Salt.

Divide the cauliflower puree among plates and serve the vegetarian stew on top. Scatter the rosemary sprigs over the plates.

Variatietip

Wil je dit recept toch met vlees maken? Bak dan van tevoren een bebloemde sukadestooflap in de stoofpan aan. Haal uit de pan en voeg het vlees in stap 4 samen met de bouillon weer toe. De stooftijd verhoog je dan naar 2,5 uur. De linzen laat je achterwege.