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Spiced Mushroom and Coconut Stew

Spiced Mushroom and Coconut Stew

with cheese crostini
3.5(57)
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Calories
: 
692 kcal
Protein
: 
26.3g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Milk
  • Celery
  • Soya
  • Milk
  • May contain traces of allergens
Serving amount

250 grams

Mushrooms

2 unit(s)

Baguette

(Contains: Wheat, Barley May be present: Soya, Milk)

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Coconut Milk

5 grams

Parsley

100 grams

Greek Style Cheese

(Contains: Milk)

1 sachet(s)

BBQ Rub

1 sachet(s)

Hello Muscat

(Contains: Celery)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Flour

to taste

Water

Energy (kJ)2896 kJ
Energy (kcal)692 kcal
Fat31.5 g
of which saturates24 g
Carbohydrate79.3 g
of which sugars11.4 g
Dietary Fiber3.1 g
Protein26.3 g
Salt3.8 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Pot with Lid

Cooking steps

PDF
Prep the Veg
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Roughly chop the mushrooms.
  • Halve and peel the onion. Cut each half into 3 wedges.
  • Peel and grate the garlic (or use a garlic press).
  • Roughly chop the parsley (stalks and all).
Start the Soup
2
  • Place a pot over high heat with a drizzle of oil.
  • Fry the onion, garlic and mushrooms until softened, stirring occasionally, 4-5 mins.
  • Lower heat to medium-high. Add the BBQ rub and 1 tbsp flour (double for 4p). Fry for 1 min. 
  • Shake the coconut milk and reserve 1 tbsp (double for 4p). Add remaining coconut milk, muscat, half the chopped parsley and 250ml water (double for 4p) to the pot. 
  • Bring to a boil, then cover and simmer for 8-10 mins.
Make the Crostini
3
  • Meanwhile, cut the baguettes widthways at an angle into 2cm slices.
  • Lay the slices on a baking tray. Bake until golden brown, 8-10 mins.
  • While the crostini are crisping, use a fork to mash together the Greek style cheese and reserved coconut milk. You want to make a sort of paste!
  • Once the crostinis are crispy, spread the cheese mixture on top of each slice.
  • Garnish with a crack of black pepper.
Finish and Serve
4
  • Season the stew to taste with salt and pepper. 
  • Divide between bowls.
  • Garnish with a sprinkling of remaining parsley.
  • Serve the Greek style cheese crostini alongside.
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