Portobello Mushrooms with Tomatoes and Steomp
Serves 2 Cooking time 15-20 minutes.
This is a simple but hearty meal showcasing the meaty Portobello mushroom.
We love the combination of simple ingredients and seasonal veg; giving you a versatile meal you can cook all year round.
Mushrooms and Tomatoes:
• 2 Portobello mushrooms
• 2 tbsp olive oil
• 4 tomatoes
• 1 large clove of garlic finely chopped
• 2 tbsp soy sauce
• 4 tbsp balsamic vinegar
• Fresh thyme – optional
• 1-2 tbsp of water
Stoemp:
• 200g of good potatoes like Maris Pipers
•1 small onion finely chopped
• 300ml vegetable stock
• 150g of seasonal vegetables
• 2 tbsp of olive oil or butter
• 80ml of milk or cream
• Salt and pepper for seasoning
Stoemp:
Peel and cut the potatoes into 2cm cubes. Gently fry your onion in a little of the olive oil in a large pan over a medium heat till translucent. Add the potatoes and stock to the pan; top up with water if needed to make sure the contents are just covered. If you’re including firm veg in your Stoemp, you can add these to the pan now to cook too. Cover and cook over a medium heat for 20 minutes. After 10 minutes add your other vegetables to the pan and cover.
Mushrooms and Tomatoes:
In a pan, heat half the olive oil over a medium heat. Halve and add your tomatoes face down and fry for 5 minutes. Add the garlic and fry till fragrant for a minute, making sure you don’t let it burn or brown too much as it’ll add a bitter taste to the sauce.
Add the soy sauce, balsamic vinegar and thyme, if using. Place your mushrooms topside down into the pan amongst the tomatoes. Cover the pan and cook for 5-8 minutes. Now turn your mushrooms and tomatoes over and cook for a further 3-5 minutes. Your cooking time depends on the size of your mushrooms and how well done you like your tomatoes.
The mushrooms and tomatoes will release delicious juices that will enhance your sauce.
Stoemp: Drain any excess water from the pan and now ‘Stoemp’ your potatoes for a rustic consistency - not too smooth if you can help it. Mix in the rest of the olive oil or butter. If you feel the potato and veg mix needs it, add some of the milk or cream to create a creamy texture.
To serve: Serve your cooked mushrooms and tomatoes straight from the plan over the top of a bed of Stoemp. Then give the juices at the bottom of the tomato pan a quick stir - adding 1-2 tbsp of water if needed for a better consistency and pour over your mushrooms.
Brunching ideas: The mushroom and tomato part of this meal also goes well with creamy scrambled eggs and hot, buttered breakfast muffins.
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