Mushroom Gravy with Sweet Potato Mash VG GF
Recipe / Lisa Guy
Mushrooms are a great source of potassium, which is an important mineral for helping lower blood pressure and reducing the risk of stroke. Mushrooms also provide a good dose of selenium, which works as an antioxidant protecting cells in the body from free radical damage. Mushrooms are also one of the few plant-based sources of vitamin D that is required for healthy immune function and bones. They also contain beta-glucan, which is a type of soluble fibre that activates the immune system to help fight off infections.
Serves: 4
2 medium sweet potatoes, peeled & diced
Milk of choice
Pinch sea salt
Handful sliced mushrooms (portobello or white button mushrooms)
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, minced
½ tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
3 large carrots, finely chopped
1L vegetable stock
1 tbsp cornflour
1 tbsp tomato sauce
Pinch sea salt & pepper
1. Boil sweet potato in a medium saucepan of water. Drain and mash with a little milk and sea salt.
2. Pan-fry mushrooms in olive oil until soft then transfer to a small plate.
3. Add onion, garlic, rosemary and carrots to your frying pan and cook for 8 mins.
4. Add half the cooked mushrooms, vegetable stock and tomato sauce and bring to the boil,then simmer for 20 mins.
5. Blitz with a hand blender until you have a smooth consistency. Strain to remove any lumps.
6. Make a paste with the cornflour and some water and then add it to your gravy. Keep stirring until it thickens. Stir through the remaining mushrooms and cook for a further 2 mins.
7. Spoon mash in a serving bowl and top with gravy and some rosemary.
