Mushroom Sauce with mashed Potatoes

Keeping a meat free dish was my aim for today. 

I saw a guy on a REEL raving about it. My punnet of brown button mushrooms was still 3 / 4 full and still very good. A waste to let them sit more days in the fridge. Potatoes are sitting in a pail waiting to he cooked. No better way to get the dish done.  

The mash was made in my Thermomix as always. Why change something thst works perfectly fine? I cleaned the mushroom with a little brush - mushroom shaped :-) and only cut the bigger ones up. A bit of garlic and a green onion as flavour enhancer. The sauce was made with a roux and the last of my homemade veg stock. Some soy sauce helped with the color and the deeper taste. 

Recipe for the sauce:

150 g brown button mushrooms

2 garlic cloves, 1 spring onion, 1 tbsp rapeseed oil

Salt and pepper, thyme

2 tbsp butter, 2 tbsp flour, just enough stock for a creamy sauce, 3 tbsp soy sauce

Heat up the pan to high and lightly oil it. Drop in the mushroons and WAIT, keep your hands off the pan for a couple of minutes. The mushrooms will shrink without watering out. Stir and cook a while longer. Add chopped garlic and onions and reduce the heat. NOW you can season them with salt, pepper and thyme.

Get them out of the pan. Melt the butter and add the flour. With a silicon spatula or whisk stir until golden. Gradually add some stock and stir to prevent lumps. When you have a creamy sauce, add the mushroons and cook them for 2 more min.

Pour over the mash and enjoy.