"Cook up tasty mushrooms in a smoky, creamy, plant-based sauce and pile them on top of crunchy brioche. Serve with crispy onions, grilled tomatoes and rocket. This is ultimate comfort food, fast!"
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.6 g||10.9 g|
|Protein||3.9 g||16.3 g|
|Salt||0.27 g||1.13 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now let's get started!
Preheat the grill to high
Add the baby plum tomatoes to a baking tray with a pinch of salt and a drizzle of vegetable oil
Put the tray under the grill until step 6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, tear the baby button mushrooms and portobello mushrooms roughly into the pan
Season with a pinch of salt and pepper and cook for 2-3 min
Tip: If you're cooking for 4 people, use 2 pans to speed things up!
Whilst everything is cooking, snip the chives finely with scissors
Drain and rinse the butter beans
Cut the plant-based brioche rolls in half
Add the sliced rolls to the tray with the tomatoes and return the tray to the grill for 2 min further or until they're crispy and the tomatoes have softened
Meanwhile, add the drained butter beans, roasted garlic paste, cayenne pepper (can't handle the heat? Go easy!) and smoked paprika to the pan with the mushrooms and cook for 1 min
Add the free-from mayonnaise with 1 tbsp [2 tbsp] water, the snipped chives and a pinch of salt and pepper and cook for 1 min further or until warmed through – these are your smoky mushrooms
Serve the smoky mushrooms over the crispy plant-based brioche rolls
Garnish with the the crispy onions and serve the rocket and grilled tomatoes to the side