Mushroom steak and gnocchi casserole
Author: Nikki
Recipe type: Mains
Ingredients
Casserole
- 2 tablespoons of olive oil
- 1 onion, chopped
- 1 large carrot, sliced
- 2 celery sticks, chopped
- 3 teaspoons crushed garlic
- 2 sprigs of fresh rosemary, leaves removed plus extra to garnish (or 1 teaspoon dried)
- 1 cup red wine (sub with orange juice if you’d prefer)
- 700g bottle passata
- 2 vegetable stock cubes, crumbled (or 2 teaspoons of powder)
- 1 cup of water
- 3 mushrooms steaks, cut into chunks (or equivalent 800g mock meat)
- ½ a broccoli, broken into florets
- 500g packet of gnocchi (or a batch of homemade)
Mushroom steaks
- 100 grams roughly chopped cremini mushrooms
- 1.5 tablespoons soy sauce
- ½ cup vegetable stock
- 40 ml red wine (can substitute with orange juice)
- 1 ½ teaspoons crushed garlic
- 1 ¼ cups wheat gluten
- Oil to spray
Gnocchi
- 2 medium potatoes, chopped and peeled
- 1 ¼ cups plain flour (extra for rolling)
- 1 tablespoon nutritional yeast flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Casserole
- In a large pot, heat oil and fry onion, carrot and celery until brown
- Add garlic and rosemary leaves and cook until fragrant
- Add wine and cook until reduced to half
- Add passata, stock cubes and water, bring to a simmer, add mushroom steak chunks, reduce heat to simmer. Cover and cook for 30 minutes
- Add broccoli and cook covered for another 5 minutes
- Add gnocchi and cook covered until warmed through
- Serve garnished with extra sprigs of rosemary
Mushroom steaks
- In a food processor combine mushrooms, soy sauce, vegetable stock, red wine and garlic. Process until combined then add wheat gluten and process until a soft dough has been formed (about 30 seconds)
- Divide dough into 3 portions and pat each into a patty shape about 2cm thick. On a non-stick frypan spray with oil and fry patties over a medium heat until brown on both sides
- In a LARGE pot (as they double in size), add approx. 2-3 litres of water and bring to a boil. Add patties, cover, reduce heat to low and simmer for 1 hour
- Use tongs to remove patties and set aside in a colander to drain, gently pressing to remove excessive liquid
Gnocchi
- Boil potatoes and mash until smooth. Place in the fridge until cold.
- Once cold, add the remainder of the ingredients and knead into a dough
- Roll small handfuls out on a floured bench into ropes about 2cm in diameter and cut into small bite size pieces (they will increase in size once cooked)
- Repeat until all dough is used, sitting uncooked gnocchi on a wire rack
- Boil salted water in a large pot and drop in approx. 15 at a time
- Once they rise to the surface, cook for a further 2 minutes then scoop out and place in an oiled colander (to avoid them sticking together)
- Work in batches until all the gnocchi is cooked. Can be kept in the fridge until needed. Cover once cooled.
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