Going out on the highest of notes with Hello Fresh. If you've never tried one of their "night in" meals, do yourself a favor and order it today!
Source: Hello Fresh | Serves: 2 | Time: 35 min
12 oz Yukon gold #potatoes 6 ounce #asparagus 2 Portobello #mushrooms 1 unit mushroom stock concentrate ½ oz sliced slmonds 2 tbsp sour cream 2 tbsp Crème Fraîche 2 g truffle zest 1 tbsp black peppercorns
2 tbsp cooking oil
3 tbsp vegan butter
1 tsp chives S&P
Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. Keep covered off heat until ready to mash.
Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of mushrooms. Place peppercorns in a zip -close bag and crush with a heavy-bottomed pan or rolling pin. Trim and discard woody bottom ends from asparagus. Rub mushrooms all over with a drizzle of oil. Season all over with salt and some of the crushed peppercorns.
Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook, flipping occasionally, until tender, 7-12 minutes. TIP: Lower heat to medium if mushrooms begin to brown too quickly. Stir in stock concentrate and 2 TBSP water. (TIP: Add a pinch of peppercorns now if they didn’t stick in step 3.) Simmer, flipping mushrooms occasionally, until sauce has thickened and mushrooms are coated, 1-2 minutes more. Turn off heat; transfer everything to a shallow dish. Wipe out pan.
Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Add asparagus and season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to a plate. Return pan to medium-high heat and add almonds; cook, stirring, until lightly toasted, about 1 minute. Season with salt and pepper. Transfer to a second small bowl.
Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in sour cream, crème fraîche, 1 tbsp softened vegan butter, and as much truffle zest as you like until combined. Season generously with salt and pepper.
In a third small microwave-safe bowl, combine remaining 2 tbsp vegan softened butter, 1 tsp chives, salt, and pepper. TIP: If butter is still cold, microwave for 5-10 seconds. Thinly slice mushrooms; divide between plates along with mashed potatoes and asparagus. Sprinkle asparagus with almonds. Top mushrooms with chive butter. Garnish with remaining chives and serve.