Mashed potatoes and mushrooms with tomato sauce
I usually prepare this combination when I need a hearty and quick meal without using meat or dairy. The mashed potatoes go well with all kinds of sauces, but with mushrooms and tomatoes, it has a creamy texture and balanced taste. For fasting days or when I want to cook something simple, I rely on this recipe. Quick Info Total time: about 50 minutes Preparation time: 10-15 minutes Cooking time: 35-40 minutes Servings: 4-6 Difficulty: easy Recipe type: fasting, main dish Ingredients For the mashed potatoes: 1.5 kg potatoes 1 teaspoon salt 100 g margarine For the mushroom dish: 500 g champignon mushrooms 1 large onion 3 tablespoons oil 1 bunch of dill 1/2 can of crushed tomatoes (about 200 ml) 1 tablespoon mustard seeds salt and pepper, to taste Preparation method 1. Peel the potatoes and cut them into cubes so they boil quickly and evenly. Place them in salted water to boil. They should boil on medium heat for about 30 minutes until easily pierced with a fork. 2. Meanwhile, peel the onion, wash it, and chop it finely. Sauté the onion in oil over medium heat in a large pot. When it starts to soften, add the mushrooms. 3. Wash the mushrooms well and slice them thinly. Add them to the sautéed onion. Let them cook for a few minutes, stirring occasionally, until they release their water and start to reduce. 4. When the mushrooms are almost done, add the mustard seeds, salt, and pepper to taste. Pour in the crushed tomatoes and mix. Sprinkle the chopped fresh dill, then let everything simmer on low heat, uncovered, for about 15 minutes until the sauce reduces slightly and the mushrooms are tender. Taste and adjust the salt if needed. 5. After the potatoes have boiled, drain them but keep a little of the cooking liquid. Place the hot potatoes in a large bowl, add the margarine, and start mashing or mixing them. Gradually add the reserved hot water until you achieve a smooth, lump-free puree with your desired consistency. 6. Serve the mashed potatoes warm, topped with the mushroom dish and tomato sauce. You can sprinkle a little more chopped fresh dill on top. Why I make this recipe often The recipe is practical and quick, with no complicated ingredients. It's also suitable for fasting days, but I cook it when I have fresh mushrooms in the fridge. The mashed potatoes and mushrooms with tomato sauce go well together, and the recipe doesn't require too much attention to detail. Tips and variations Tips Use starchy potatoes for a creamier mash. If the mash seems too thick, add the liquid gradually, not all at once. The onion softens faster if you chop it very small. Substitutions Margarine can be replaced with sunflower oil if you want it completely free of processed fats. If you don't have crushed tomatoes, you can use fresh grated tomatoes, but you'll need to cook them a bit longer to reduce the water. Dill can be replaced with parsley if you don't have or don't like dill. Variations If you want a different texture in the sauce, you can chop the mushrooms coarsely. Instead of mustard seeds, you can add a little classic mustard at the end, but the taste will be slightly different. You can add some chopped garlic towards the end of cooking the mushroom sauce. Serving ideas Serve immediately while the mash is warm, topped with the mushrooms and sauce. It also pairs well with a simple seasonal salad. It can be a side dish for a richer fasting meal. Frequently asked questions 1. Can I use canned mushrooms? You can use them, but drain and rinse them well. The texture will be softer, and you won't need to cook them as long. 2. How do I make the mash fluffier without milk? Boil the potatoes well and mash them while they're hot. Add a little of the water they boiled in and margarine, mixing at high speed. 3. What can I use instead of dill if I don't like it? You can use parsley or even nothing if you don't want any greens at all. 4. Can I use any kind of potatoes? I recommend starchy potatoes, but others will work too; the mash will be slightly more elastic. 5. Does the recipe work with olive oil? It can be used, but the taste will be different. For fasting recipes like this, sunflower oil is more neutral. Nutritional values Estimation for one serving (out of 6): Calories: 270-300 kcal Protein: 5-6 g Carbohydrates: 48-50 g Fats: 7-8 g The mushroom sauce adds fiber and some protein, while the mash is the main source of carbohydrates. Values are approximate and can vary depending on the type of margarine or the amount of sauce. Storage and reheating It can be stored in the fridge in closed containers for 1-2 days. The mashed potatoes will harden when cold but will come back quite well if reheated with a little hot water. The mushroom sauce keeps better and can be reheated on the stove or in the microwave. However, it's best consumed fresh.
Preparation
Mushroom dish: We clean the onion, wash it, and chop it finely. We sauté it in oil over medium heat. We clean the mushrooms, wash them, slice them, and add them to the sautéed onion. We add mustard seeds, salt, and pepper to taste, then the crushed tomatoes and chopped fresh dill, and let everything simmer on low heat for about 15 minutes. Lentil potato puree: We clean and wash the potatoes. We cut them into cubes, boil them in salted water until soft (about 30 minutes over medium heat). After boiling, we drain the water but keep some of it. We add margarine to the hot potatoes and mix at high speed until we mash the potatoes very well, occasionally adding a bit of the water they boiled in, achieving a smooth paste. We add water until we reach the desired consistency for the puree. We serve the puree with mushroom dish on top, generously sprinkled with chopped fresh dill... Enjoy your meal!
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
