I have decided, if I ever somehow end up in a gourmet chef competition, this is going to be my recipe. It is truly I think the best dish I have ever made.
- puff pastries
- 1 pound of lobster mushrooms, rinsed and diced
- 2 cups diced gold potatoes
- 1 cup diced carrots
- 2 cups spinach
- 3 cups veggie stock
- olive oil
- 1/2 cup diced white onion
- 6-10 TBsp flour
- 3/4 cup sherry
- 1 cup soy creamer
- 1 can tomato paste
- salt and pepper
- 1 bag of frozen sweet corn, thawed
Here’s what you do:
First fry the lobster mushrooms in the margarine for 5-6 minutes over medium heat, then set aside.
Add 2 Tbsp margarine and 1 Tbsp olive oil to another sauce pan. Melt over medium heat. Add in the onions and thyme, then some salt and pepper, then add in 2-3 Tbsp flour until the onions are coated in this. Next add in the can of tomato paste. Stir in the sherry on top of this and let cook for 3-4 minutes. Then add back in the veggies, corn, and spinach, as well as the soy creamer. Then add enough water to cover this. Stir in well, and it will start to become thicker, though you will probably have to gradually stir in more flour to make it the consistency of creamy you want.
Lastly add back in the lobster mushroom.
Bake at 425 for 25 minutes. O. M. G. Truly, this is award winning.