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Entree
European
4 servings
20 minutes
45 minutes
2 tablespoons olive oil
1 pound Portobello Mushrooms, cleaned and cut into 1/2 inch pieces
1 bag Pearl Onions, blanched and peeled
1/2 cup organic carrots, diced and blanched
1 container green peas, cooked and drained according to label
1 clove organic garlic, minced
Salt and pepper to taste
2 cups thick beef gravy
3 cups mashed potatoes
Heat a large sauté pan and cook mushrooms until lightly browned. Add pearl onions and stir occasionally until onions are cooked through and begin to turn translucent. Add carrots, peas and garlic, sauté briefly. Add gravy and mix well.
Spread mixture into a casserole dish, top with mashed potatoes and bake for 45 minutes or until potatoes are lightly browned. Season with salt and pepper to taste.
