Baked Fable Mushroom Peposo With Saffron Butter Orzo And Garlic Bread
Simple ingredients, bold flavours – this Tuscan-inspired classic packs a peppery punch. Serve your rich Fable pulled mushroom stew over buttery saffron orzo with crispy garlic bread on the side and dig in. Perfetto.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Water, Flour, Butter (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle
Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat
Once hot, add your Fable pulled mushrooms to the dish with your cracked black pepper and cook for 2 min or until lightly browned
Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Peel and finely chop (or grate) your garlic
Once lightly browned, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the chopped garlic and give it a good mix up
Add the sliced leek
Add your red wine paste and tomato paste with your vegetable stock mix and 500ml [650ml] [850ml] boiled water
Add your bay leaf[ves] and bring to the boil over a high heat
Once boiling, cover with the lid and put the dish in the oven for 30-35 min or until the sauce has thickened – this is your baked peppery Fable mushroom peposo
Once the mushroom peposo has had 15 min, reboil the kettle
Combine your orzo and saffron in an oven-proof dish with 300ml [450ml] [600ml] boiled water and give it a good mix up
Cover tightly with tin foil and put the dish in the oven for 15-18 min or until the orzo is cooked – this is your cooked orzo
Add your garlic baguette[s] to a baking tray (or two!), then put the tray[s] in the oven for 10-15 min or until golden brown and piping hot throughout
Once the mushroom peposo is ready, set aside, with the lid on, for 3-4 min for the flavours to develop
Once the orzo is cooked, add a knob of butter and give everything a good mix up – this is your saffron butter orzo
Discard the bay leaf[ves]
Serve the baked peppery Fable mushroom peposo over the saffron butter orzo
Serve the garlic baguette to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, mollusc, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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