Serves 5
Ingredients:
2 tbs coconut oil
250g mixed mushrooms, roughly chopped (I used 44g prince oyster, 64g oyster, 100g button and 47g shitake mushrooms)
1 brown onion, finely chopped
3 garlic cloves
1/2 cup chicken stock (you could also use vegetable)
500g silken tofu
juice of 1 lemon
himalayan salt & pepper
2 tbs fresh tarragon leaves, chopped
Himalayan salt and freshly cracked black pepper
1kg potatoes, cubed
In a food processor puree the tofu, lemon juice and a pinch of himalayan salt. Place the potatoes in a large saucepan of boiling, salted water and cook until tender.
Whilst the potatoes are cooking, sauté the mushrooms, onion, garlic and coconut oil over medium heat in a non stick saucepan until the mushroom has turned golden and the onions are softened (about 4-5 minutes). Mix in the stock, tofu and tarragon. Simmer for 5 minutes and season to taste with salt and pepper
Once the potatoes are cooked, drain and mix into the mushroom mixture. Serve topped with extra tarragon leaves.