Brie Portobello with Balsamic Blueberry Sauce
over mashed potatoes with apple, leek & pecans
The origins of brie go back as far as the 8th century; it's said that Emperor Charlemagne loved the creamy cheese so much, he would have it regularly delivered to his castle in Aachen!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
50 g
Creamy French brie
(Contains: Melk (inclusief lactose))
250 g
Potatoes
½ piece
Leek
10 g
Chopped pecans
(Contains: Pecannoten May be present: Pinda's, Noten, Sesamzaad)
½ sachet(s)
Dried thyme
1 piece
Portobello mushroom
½ piece
Apple
½ piece
Red onion
15 g
Blueberry jam
(May be present: Pinda's, Noten)
Not included in your delivery
2 tablespoon
Honey [or plant-based alternative]
1.5 tablespoon
[Plant-based] butter
50 milliliters
Water for the sauce
½ tablespoon
Balsamic vinegar
½ piece
Low sodium vegetable stock cube
2 teaspoon
Mustard
1
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the potatoes and cut into rough pieces.
- Transfer to a pot or saucepan and cover with water, then crumble in half of the stock cube (see pantry for amount).
- Boil for 12 - 15 minutes, then reserve a small amount of cooking liquid before draining and setting aside.
- Meanwhile, chop the onion and slice the brie. Cut the leek into thin half rings.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the leek for 10 - 12 minutes until soft.
- Melt a small knob of butter in another frying pan over medium-high heat. Fry the onion with the portobello (face-down) for 3 - 4 minutes.
- Turn the portobello over and fry for 3 - 4 minutes, covered.
- Top the portobello with the brie and allow to melt, then remove from the pan and set aside.
- Melt another knob of butter in the same pan, then deglaze with the balsamic vinegar.
- Add the blueberry jam, the thyme and the water (see pantry for amount).
- Crumble in the rest of the stock cube and mix well to combine. Allow the sauce to simmer for 1 - 2 minutes.
- Dice the apple in the meantime.
- Mash the potatoes with a small knob of butter and a splash of milk or cooking liquid as preferred. Stir in the apple and the mustard, then season to taste with salt and pepper.
- Top the mash with the leek and the portobello.
- Drizzle the portobello with the honey and then garnish with the pecans.
- Serve with the balsamic blueberry sauce.
