This earthy mushroom, red wine and mash dish just screams autumn. It is the perfect meal to enjoy with a glass of wine, in the comfort of home, on a winter evening. When I was developing this dish, I loved how easy it was to make. In under 15 minutes, I had prepared and cooked this meal for two. Though it's a quick cook, it doesn't lack flavour. This dish has rich and hearty flavours with a lovely mustard kick.
Serves 2
Ingredients
300g oyster mushrooms
1 shallot
2 tbsp vegan butter
2 garlic cloves
2 handfuls of spinach
1 can of cannellini beans
1 tsp of English mustard
1 tbsp olive oil
Splash of red wine
1/2 tsp dried thyme
Method
Start by chopping the shallot and garlic for frying. Add butter to a hot pan, fry your chopped shallot for a minute then add the garlic. Fry on a medium heat until the shallot becomes transparent. Add your oyster mushrooms, followed by the spinach and mix. Lower the heat and let the mushrooms cook until soft. Add a splash of red wine and the thyme to the dish before removing the pan from the heat.
Drain the cannellini beans, then place in a blender with the mustard and olive oil. Blend until smooth. You can heat this by adding it to a pan or microwave for a minute.
Plate up the mash, followed by the mushroom mix and season it. I recommend a glass of red to accompany the dish.