Mushroom Gravy and Potato Skillet
Ingredients
- 1 cup + 2 tsp (250 ml) oat-based cooking cream (or soy or whatever you like)
- 3 tbsp + 1 tsp (50 ml) white wine/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, each chopped into thirds
- Around 9 oz (250 g) brown button mushrooms/forest champignons, cleaned and sliced in half
- 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.
Meanwhile sautée the halved mushrooms in an oven-safe skillet until they are turning golden (I prefer cast iron).
In a medium sized bowl, mix the plant cream, wine, stock powder, garlic powder and paprika. 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 and lovely.
Pop the skillet under your grill on high heat 400-425°F (200-220°C) for 2-3 minutes or until the tops of the goodies in the skillet are browning.
