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Creamy Mustard Chestnut Mushrooms


  • 400g chestnut mushrooms
  • 1/2 sliced leek
  • 1 tbsp avocado oil**
  • 250g vegetable stock
  • 1/2 tsp garlic flakes
  • 150ml almond cream
  • 1 tbsp nutritional yeast flakes*
  • 2 tsp dijon mustard
  • salt & pepper
  • 2 handfuls pea shoots
Creamy Mustard Chestnut Mushrooms
15 February, 2018
Ideal as a mid-afternoon snack for two or as a lunch for one served on toasted sourdough with pea shoots. Also suitable to serve on pancakes for breakfast with some avocado and wilted spinach. 
Peel away the skin from the mushrooms and thinly slice them
Fry the sliced mushrooms and leek with the avocado oil and 2 tablespoons of the vegetable stock for 5 minutes. Add more stock if needed, one tablespoon at a time. 
Add in the remainder of the stock and the garlic flakes. Bring to the boil and simmer for another 5 minute, or until the stock is just absorbed. 
Pour in the almond cream, adding the nutritional yeast flakes and dijon mustard and stir to combine. Bring to the boil then simmer until heated through and bubbling. 
Season with salt and pepper.
Spoon into 2 bowls and serve with pea shoots for a tasty mid-afternoon snack.
**Use whichever oil you normally use for frying such as odourless coconut oil or olive oil
*Parmesan cheese can be used in place of nutritional yeast flakes