Coder's Mushroom Casserole



As a coder, sitting at a desk all day solving problems is fun and exciting. However, the lack of exercise can take its toll on our health. As a result, many coders exercise after work or on days off, but it is not enough to keep in good condition. For this reason, a little extra is required. This surprising tasty dish is low in fat and is a great meat free option that is best if the mushrooms are kept in big chunks. This casserole is not only a healthier option it also reduces the suffering in the world by not contributing to the slaughter of animals. So, if you are game for a veggie option give this delicious recipe a try.

This dish is suitable for vegans if the butter is swapped out for a vegan alternative or it can be dropped altogether and replaced with olive oil.

By McDonald, T. | Date 15th of December 2018 

Preparation time:

  • Casserole 2 ½ hours including preparation and cooking time
  • Mash ½ hour

Serves:

I have given the measurements for one person, so multiply by however many people you must cook for.

Apparatus:

  • Frying pan 
  • Wooden spoon 
  • Source pan 
  • Sharp knives  
  • Measuring jug and spoons 
  • Chopping board  
  • Casserole dish

Ingredients (per person):

  • Mushrooms (3 to 5 depending on size) 
  • 1 medium sized carrot 
  • 1 medium sized parsnip  
  • 4 to 5 shallots 
  • ½ teaspoon of mustard 
  • ½ teaspoon of white pepper 
  • ¼ teaspoon of chilli powder  
  • 2 x teaspoons of chervil   
  • 1 veggie stock cube and 200 ml of hot water 
  • 250 ml of black/dark grape juice 
  • 15 ml of balsamic vinegar 
  • 2 x teaspoons of tomato past  
  • 2 x teaspoons of garlic past  
  • Black pepper 
  • Salt  
  • Knob of butter (adjust if cooking for more than one, but don’t use to much) 
  • 2 x teaspoons of olive oil (adjust if cooking for more than one, but don’t use to much) 
  • Bread roll (Optional)

Method

The casserole:

  1. Slice the carrot and parsnip. Peel and half the shallots. Half the mushrooms
  2. Place carrot, parsnips and shallots, but not the mushrooms in a frying pan with the butter and olive oil. Lightly fry until veg starts to turn darker (a golden colour), but don’t let it burn. This should not take long.
  3. Add the stock cube to the boiling water in the casserole dish then add the spices, seasoning, herbs, grapefruit juice and balsamic vinegar with the mushrooms.
  4. Add the fried carrot, parsnips and shallots to the casserole dish. Mix and cover.
  5. Place in the middle of a preheated oven at 150 f / 65 c for 1 ½ hours. Then increase the heat to 200 f / 93 for another 30 minutes and remove the lid to let the source/gravy reduce. (keep an eye on it at this stage so it does not reduce to much) 

The mash potato:

  1. Peel and quarter potatoes then place in a pan of boiling water and cook until soft, but not mushy. Mash the potatoes with a knob of butter and some salt until creamy. (Note this step should take about 25 mins in total)
  2. Serve with a bread roll if you wish and enjoy.
This is a real tasty dish that is a great alternative to meat. It is very customisable; thus, easy to make even healthier. Give this recipe a try for your meat free Monday or any other day of the week.

If you have feeling about this blog, share them in the comments below. Have a great day!

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