Creamy Mushroom Marsala with Mashed Potato
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Ingredients
- 500 g mushrooms
- 400 g tinned cannellini beans, drained
- 100 ml marsala wine
- 200 ml vegetable stock
- 100 ml double cream
- 600 g baking potatoes
- 40 g butter
- 50 ml whole milk
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 534 kcal
- Protein
- 15 g
- Carbohydrate
- 43.5 g
- of which sugars
- 7 g
- Fat
- 28.4 g
- of which saturates
- 14.1 g
- Fibre
- 10.1 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a frying pan and fry the mushrooms in batches for 7-8 minutes until golden, then lift out.
- 2
Pour in the marsala wine and vegetable stock and simmer for 3-4 minutes, then stir in the double cream and simmer for 2-3 minutes until slightly thickened.
- 3
Return the mushrooms to the pan, add the cannellini beans, and warm through for 2-3 minutes.
- 4
Boil the potatoes for 15-18 minutes, drain, and mash with the butter and whole milk.
- 5
Serve the mushrooms and sauce with the mash.
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