Mushroom Gravy and Potato Skillet
Ingredients
- 1 cup + 2 tsp (250 ml) oat-based cooking cream or soy or similar
- 3 tbsp + 1 tsp (50 ml) white wine or cooking wine
- 1 tsp vegetable stock powder
- 1/2 tsp garlic powder or 1 clove crushed garlic
- A pinch of sweet paprika
- 5 asparagus spears
- Around 9 oz (250 g) brown button mushrooms or forest champignons
- 1.65 pound (750 g) delikatess potatoes or very small new potatoes
- Salt and pepper to season
Preparation
Boil the washed and scrubbed potatoes, skins on, for around 15 minutes, adding the asparagus for the final 2-3 minutes of cooking time.
Sauté the halved mushrooms in an oven-safe skillet until they are turning golden, using a little oil.
In a medium-sized bowl, mix the plant cream, wine, stock powder, garlic powder and paprika, then stir to combine.
Add the cooked potatoes to the skillet along with the asparagus.
Pour over the gravy mix.
Allow to bubble away on the stove top for around 3 minutes or until the alcohol has cooked off and the gravy is turning brown.
Pop the skillet under the grill on high heat 400-425°F (200-220°C) for 2-3 minutes or until the tops are browning.
