Name: Creamy Butter Mushroom
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 230 g button mushrooms; 1 tbsp extra virgin olive oil; 1 tsp asafoetida (aka hing); 1 tsp paprika powder; 1 tsp dried thyme; 1 tsp dried oregano; 2 ½ tbsp tomato paste; 1 cup vegetable stock; ½ cup heavy cream; 2 tbsp parmesan cheese; 1 tsp brown sugar; Salt and pepper to taste; 1 bay leaf; Optional: 2 cups baby spinach leaves, washed; Optional: Fried tofu balls (75g)

These mushrooms are seared in butter and infused with creamy tomatoes. Makes the perfect side dish with a punch of flavour. (Gluten free)

Prep Time5 minsCook Time20 minsTotal Time25 mins

Yield: 3 servings

INGREDIENTS

230 g button mushrooms

1 tbsp extra virgin olive oil

1 tsp asafoetida (aka hing)

1 tsp paprika powder

1 tsp dried thyme

1 tsp dried oregano

2 ½ tbsp tomato paste

1 cup vegetable stock

½ cup heavy cream

2 tbsp parmesan cheese

1 tsp brown sugar

Salt and pepper to taste

1 bay leaf

Optional: 2 cups baby spinach leaves, washed

Optional: Fried tofu balls (75g)

DIRECTIONS

Heat olive and butter on medium heat. Add asafoetida, paprika, thyme, oregano and roast for 2 mins.

Add optional fried tofu balls and mushrooms and let cook for 5 mins.

Add tomato paste, vegetable stock, heavy cream, parmesan, brown sugar, salt and pepper and bay leaf.

Let simmer for 15-20mins. Add optional spinach and let cook for 2 mins. Perfect as a side dish, serve hot, ENJOY!

Ingredients