for 4 person

Stew

	olive oil for frying
3	shallots, cut in half
1	garlic clove
1 tsp	sweet paprika
¼ tsp	cayenne pepper
2 sprig	rosemary
1	bay leaf
300 g	king oyster mushrooms, cut into approx. 4 cm pieces
300 g	brown mushrooms, cut in half or into quarters
300 g	carrots, peeled, cut diagonally into slices approx. 1 cm thick
300 g	celeriac, peeled, cut into 1 cm pieces
2 tbsp	tomato puree
1 tbsp	white flour
3 dl	vegan red wine
3 ½ dl	vegetable bouillon
	salt and pepper to taste

Mashed potatoes

1 kg	mealy potatoes, peeled, chopped
	salted water, boiling
1 dl	oat drink
50 g	margarine
a little	nutmeg
¼ tsp	salt
a little	pepper

How it's done

Stew

Heat a dash of oil in the cooking pot. Add the shallots and all the other ingredients up to and including the bay leaf, sauté for approx. 3 mins. Add the mushrooms in batches, cook for approx. 5 mins., remove and set aside. Add the carrots, celeriac, tomato purée and flour, cook for approx. 5 mins. Pour in the wine, reduce by half. Pour in the stock, return the mushrooms to the pan with the resulting juice, bring to the boil. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat. Remove the lid, simmer (uncovered) for approx. 10 mins. Remove the rosemary, season.

Mashed potatoes

Cook the potatoes (uncovered) in boiling salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill. Gradually stir in the oat milk and margarine. Stir briefly and vigorously until the potato mixture is fluffy and falls off the spoon, season.

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