Roast mushrooms with braised vegetables & smoked tomatoes

40 Min
4 People
Rating starstarstarstarstar_border
Wholesome root vegetables cooked in a thyme and mustard broth in the oven with baby spinach. Served alongside roast field mushrooms and finished with smoked tomatoes.
1. Set oven to 250ºC. Boil the kettle. 
Dice potatoes. Slice celery and leek. Toss in a deep oven dish. Crumble 1 stock cube over vegetables. Add 1 tbsp mustard, 2 tsp dried thyme and 2 tbsp oil.

2. Pour 2 1/2 cups boiling water over vegetables and season with salt and pepper. Stir to combine. Cover and bake in oven for 20 minutes. Remove cover, stir vegetables and return to oven for 10 minutes or until tender.

3. Coat mushrooms with 1 crushed garlic clove, 1 tbsp oil, salt and pepper.Place on a lined oven tray and roast for 10 minutes until tender.

4. Stir spinach through roasted vegetables until just wilted. Season to taste with salt and pepper.

5. Divide vegetables and pan sauces among shallow bowls. Dot over smoked tomatoes and top with mushrooms. Chop parsley and scatter over top.

Using boiling water from the kettle will help cook the vegetables faster.
If you don’t have dried thyme you can also use fresh or dried rosemary in the vegetables!
Potatoes, 800g
Celery, 2 sticks
Leek, 1
Field Mushrooms, 600g
Baby spinach, 1/2 bag (100g) *
Smoked tomatoes, 1 tub
Parsley, 1/2 bunch *

Oil (for cooking), salt, pepper, dijon mustard, stock cube (1), dried thyme, garlic ( 1 clove)