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Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots
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Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots

4.3 (6 ratings)

Ingredients

Potatoes

  • 800 g water, hot
  • 900 g new potatoes

Mushroom Wellington

  • 2 Tbsp olive oil, plus 40 g
  • 4 portobello mushrooms
  • 600 g carrots, peeled, cut in batons (7 cm long)
  • 600 g onions, quartered
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 10 g fresh thyme leaves

Maple-glazed Carrots

  • 4 Tbsp olive oil
  • 4 Tbsp maple syrup
  • 4 tsp wholegrain mustard
  • 1 tsp salt
  • 2 pinches ground black pepper

Smashed Crispy New Potatoes and Mushroom Wellington

  • 300 g fresh baby spinach
  • 3 Tbsp olive oil
  • 1 Tbsp coarse sea salt
  • 1 tsp ground black pepper
  • 1 sheet puff pastry, ready-rolled (vegan)
  • 1 Tbsp Dijon mustard
  • 1 pinch salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 1 Tbsp dairy-free milk of choice
  • 1 tsp neutral oil (e.g. peanut oil)
  • 1 tsp maple syrup

Creamy Mushroom Gravy

  • 1 tsp olive oil
  • 1 garlic clove
  • 100 g shallots, halved
  • 300 g chestnut mushrooms, thinly sliced
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 120 g dry white wine
  • 1 tsp Dijon mustard
  • 250 g dairy-free cream

Nutrition
per 1 portion
Calories
3146 kJ / 752 kcal
Protein
13 g
Carbohydrates
85 g
Fat
40 g
Saturated Fat
9 g
Fibre
12 g
Sodium
2791 mg

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