Ingredients
(Approx 237 cal per serve)
140 gm Porcini mushroom, soaked (60);
25 ml dolce vita olive oil (200); 30 ml Balsamic vinegar (40); 30 gm fresh onion, minced (10)
20 ml fresh garlic, minced (10)
30 gm parsley, chopped (5)
15 g
m green chillies, chopped (2); 1 tbsp ginger, minced (5); 30 gm veg demiglace powder; 200 gm potato powder (600) 1 tsp sugar (15); salt and pepper as required
To make the mushroom gravy:
Chop the mushroom roughly and keep aside. In a pan add little olive oil, when hot, add onion, ginger, chillies and garlic and sauté lightly. Then add 1 cup hot water. Now add demiglace powder and vinegar and stir nicely to avoid lumps, Add mushrooms and season with salt, pepper and sugar and cook for some more time. Garnish with fresh chopped parsley.
For preparing mash potato:
Add hot water to the mash powder and mix well till all the water gets absorbed. You can also add little fresh parsley to enhance the flavour.
To serve, make a bed of mash on the plate and pour thick porcini sauce over it.
Mushrooms are low in fat and high in fibre. They are also a good dietary source of B vitamins, especially niacin, vitamin B6 and riboflavin.
The writer is a food stylist