Mushroom Rosti Pie
Nutrition per serving
| Calories | 309 kcal |
| Protein | 12.8 g |
| Carbs | 55.8 g |
| Fats | 5.4 g |
| Saturated Fat | 2.7 g |
| Monounsaturated Fat | 0.1 g |
| Polyunsaturated Fat | 0.5 g |
| Sugars | 16 g |
| Fiber | 13 g |
| Sodium | 1,095 mg |
Ingredients
| White or chestnut mushrooms | |
| Garlic | |
| Oyster Mushrooms | |
| Fresh Thyme | |
| Red Onion | |
| Carrot | |
| Turnips | |
| Parsnips | |
| Potatoes, white, flesh and skin | |
| Vegetable Stock Cube | |
| Worcestershire Sauce | |
| Dijon Mustard (Whole Grain) | |
| Parsley | |
| Creme Fraiche | |
| Cavolo Nero (Black Kale) |
Preparations
- Preheat oven to 200 C (390 F)
- Chop the mushrooms.
- Chop the kale.
- Peel/finely chop the garlic.
- Peel/finely slice onion into half-moon shapes.
- Peel/finely chop the carrot.
- Peel/chop the turnip into 1cm chunks.
- Finely chop the parsley.
- Peel/grate the parsnip and potato into a mixing bowl and season with a pinch of salt and pepper.
- Sauté the mushrooms in a tbsp of oil in a skillet over medium-high heat for about 5 minutes until browned. Season with a pinch of salt and pepper, transfer to a bowl and set aside.
- Heat a tbsp of oil in the same pan over medium heat. Add the onion, carrot, turnip and cook for a few minutes before adding the garlic, thyme and continue to cook for about 5 minutes until the onions are tender and slightly golden.
- Add the cooked mushrooms with 50ml of boiling water and the stock pot. Lower heat to medium-low and gently simmer for a few minutes. Stir in the mustard, Worcestershire sauce, crème fraiche, chopped parsley and stir to combine.
- Pour the mixture into an ovenproof dish and sprinkle the grated parsnip/potato over the top,leaving a small hole in the centre to allow the steam to escape. Bake in the oven for about 15-20 minutes until golden.
- Steam the kale for 2 minutes.
- Serve the mushroom rosti with the kale on the side.