Recipe

Creamy Sundried Tomato Stew with Crumbed Mushrooms

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Creamy Sundried Tomato Stew with Crumbed Mushrooms

A creamy tomato warming stew with a mild spicy note topped off with the crispiest of fried mushrooms.




Ingredients to serve 2

  • 6 x Baby Onions - halved and peeled
  • 2 cloves x Garlic - chopped
  • 40g x Sundried Tomatoes - chopped
  • 20ml x Harissa Paste
  • 10ml x Sundried Tomato Pesto
  • 200g x Cherry Tomatoes - halved
  • 200ml x Cream
  • 30ml x Sour Cream
  • 100g x Potatoes - diced
  • 125g x Button Mushrooms - halved
  • 40g x Panko Breadcrumbs
  • 5g x Basil - Leaves pulled from stem
  • 80ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sunflower Oil (from your pantry)

Ingredients to serve 4

  • 12 x Baby Onions - halved and peeled
  • 4 cloves x Garlic - chopped
  • 80g x Sundried Tomatoes - chopped
  • 40ml x Harissa Paste
  • 20ml x Sundried Tomato Pesto
  • 400g x Cherry Tomatoes - halved
  • 400ml x Cream
  • 60ml x Sour Cream
  • 200g x Potatoes - diced
  • 250g x Button Mushrooms - halved
  • 80g x Panko Breadcrumbs
  • 10g x Basil - Leaves pulled from stem
  • 160ml x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sunflower Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Prepare three mixing bowls one with your all-purpose flour, one with your whisked egg, and one with your panko breadcrumbs - season the contents of each.

Washing Instruction

Wash your hands, cherry tomatoes, and potatoes well. Rinse your basil thoroughly and drain on paper towel. Brush your mushrooms with a soft basting brush.

Gino's Tip

Sunflower oil has a higher flash point compared to olive oil so is perfect for shallow/deep frying, olive oil also goes bitter at higher temperatures.

Step 1 - Sundried Tomato Stew

Heat a large casserole pan over med-high heat, add a drizzling of olive oil, and fry your baby onions and garlic for 4-5 minutes. Now add your sundried tomatoes, harissa paste, sundried tomato pesto, and diced potatoes with your water and cook for 8-10 minutes until your potatoes begin to soften. Lastly, add your cream and halved cherry tomatoes and cook until your sauce has melded. Once done, fold through your sour cream, chop your basil and add it to your stew, taste and season to your liking with salt and pepper - a rule of thumb the more fat the more salt is needed to bring out your flavours, please taste and season to your liking.

Step 2 - Crumbed Mushrooms

Coat your halved mushrooms in your all-purpose flour, then in your whisked egg, and finally in your panko breadcrumbs. Now add a shallow layer of sunflower oil to a large frying pan on med-high heat, and fry your mushrooms in batches for 4-5 minutes, until brown, crisp and tender. Drain on paper towel once done. If your mushrooms are still somewhat underdone you can always pop them into the oven for 3-4 minutes to finish cooking. Cooking time is dependent on the size of your mushrooms.

TO SERVE

Divide your creamy sundried tomato stew amongst your servings topped with your crumbed mushrooms.