One-Pan Mushroom & Spinach Stew by @deliciouslyella

1h

4 servings

🧅

2

Brown onion

🧄

3 cloves

Garlic

🌶️

2 tsp

Smoked paprika

🍄

400 g

Mixed mushrooms

🍲

500 ml

Vegetable stock

🫛

400 g

Carlin peas

🥥

2 tbsp

Coconut cream

🍋

0.5

Lemon

🥬

100 g

Baby spinach

🌿

30 g

Parsley

🫒

Olive oil

🧂

Flaky sea salt

⚫

Black pepper

  1. Warm
    • Olive oil
    • Brown onion
    • Flaky sea salt

    Warm a generous drizzle of olive oil in a large frying pan or saute pan over medium heat, add the onions and a pinch of salt, and cook for 15-20 minutes until softened, pale golden and translucent.

  2. Stir
    • Garlic
    • Smoked paprika

    Stir in the garlic and smoked paprika and cook for 2-3 minutes until fragrant.

  3. Transfer
    • Brown onion

    Transfer the onions to a bowl and set aside.

  4. Add
    • Olive oil
    • Mixed mushrooms
    • Flaky sea salt

    Increase the heat to high, add a little more olive oil if needed, then add the mushrooms and a pinch of salt.

  5. Cook
    • Mixed mushrooms

    Cook the mushrooms for 10-15 minutes until evenly browned and softened.

  6. Pour
    • Vegetable stock
    • Carlin peas
    • Coconut cream

    Pour in the vegetable stock, beans, coconut cream and cooked onions.

  7. Season
    • Flaky sea salt

    Season generously and simmer for 10-15 minutes until reduced by about half.

  8. Stir
    • Lemon
    • Baby spinach

    Stir in the lemon juice, spinach and parsley until the spinach has wilted.

  9. Step
    • Flaky sea salt

    Taste and adjust the seasoning as needed.

  10. Divide
    • Parsley
    • Coconut cream
    • Black pepper

    Divide into bowls and top with extra parsley, coconut cream and plenty of black pepper.

One-Pan Mushroom & Spinach Stew by @deliciouslyella

1h

4 servings

🧅

2

Brown onion

🧄

3 cloves

Garlic

🌶️

2 tsp

Smoked paprika

🍄

400 g

Mixed mushrooms

🍲

500 ml

Vegetable stock

🫛

400 g

Carlin peas

🥥

2 tbsp

Coconut cream

🍋

0.5

Lemon

🥬

100 g

Baby spinach

🌿

30 g

Parsley

🫒

Olive oil

🧂

Flaky sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/10

    Warm a generous drizzle of olive oil in a large frying pan or saute pan over medium heat, add the onions and a pinch of salt, and cook for 15-20 minutes until softened, pale golden and translucent.

    🫒Olive oil
    🧅Brown onion
    🧂Flaky sea salt
    🍳Frying pan

  2. Step 2/10

    Stir in the garlic and smoked paprika and cook for 2-3 minutes until fragrant.

    🧄Garlic
    🌶️Smoked paprika
    🍳Frying pan

  3. Step 3/10

    Transfer the onions to a bowl and set aside.

    🧅Brown onion
    🥣Bowl

  4. Step 4/10

    Increase the heat to high, add a little more olive oil if needed, then add the mushrooms and a pinch of salt.

    🫒Olive oil
    🍄Mixed mushrooms
    🧂Flaky sea salt
    🍳Frying pan

  5. Step 5/10

    Cook the mushrooms for 10-15 minutes until evenly browned and softened.

    🍄Mixed mushrooms
    🍳Frying pan

  6. Step 6/10

    Pour in the vegetable stock, beans, coconut cream and cooked onions.

    🍲Vegetable stock
    🫛Carlin peas
    🥥Coconut cream
    🧅Brown onion
    🍳Frying pan

  7. Step 7/10

    Season generously and simmer for 10-15 minutes until reduced by about half.

    🧂Flaky sea salt
    ⚫Black pepper
    🍳Frying pan

  8. Step 8/10

    Stir in the lemon juice, spinach and parsley until the spinach has wilted.

    🍋Lemon
    🥬Baby spinach
    🌿Parsley
    🍳Frying pan

  9. Step 9/10

    Taste and adjust the seasoning as needed.

    🧂Flaky sea salt
    ⚫Black pepper
    🍳Frying pan

  10. Step 10/10

    Divide into bowls and top with extra parsley, coconut cream and plenty of black pepper.

    🌿Parsley
    🥥Coconut cream
    ⚫Black pepper
    🥄Ladle

Composition

Ingredients

Types

Vegetables, Spices, Condiments, Legumes, Plant-based, Fruits, Herbs, Oils

Ingredients

Brown onion, Garlic, Smoked paprika, Mixed mushrooms, Vegetable stock, Carlin peas, Coconut cream, Lemon, Baby spinach, Parsley, Olive oil, Flaky sea salt, Black pepper

Notes

Brown onion (cut into 2cm / 3/4 inch slices), Garlic (finely chopped or crushed), Mixed mushrooms (cut into roughly equal sizes), Carlin peas (tinned beans, rinsed and drained, any tinned beans work), Coconut cream (plus extra to serve), Lemon (juiced), Baby spinach (2 handfuls, about 3.5 oz), Parsley (roughly chopped, plus extra to serve), Olive oil (drizzle)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal, Kosher, Sugar-Free

Calories

260 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 30g, Fat: 10g, Fiber: 9g, Sugars: 7g

Nutritional Information

Minerals

Potassium: 700mg, Iron: 3mg, Magnesium: 60mg, Calcium: 80mg, Sodium: 620mg

Vitamins

Vitamin A: 200mcg, Vitamin C: 25mg, Vitamin K: 180mcg, Folate: 90mcg, Vitamin B6: 0.4mg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Frying pan, Bowl, Knife, Cutting board, Ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, January comfort food, Winter Warming Meal

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Saucy, Tender, Creamy

Flavors

Savory, Umami, Citrus, Herby, Smoky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool before refrigerating,reheat thoroughly before serving), frozen : up to 2 months (store in a freezer-safe airtight container,thaw in the fridge before reheating,texture of spinach may soften further on reheating)