Creamy Walnut Mushroom Satsivi With Rice & Salad
Touch down in Georgia for a perfectly spiced satsivi. This rich garlic and walnut sauce is stirred through with soy-based cream for a warming twist on the traditional winter holiday feast. Gaamot!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient
Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Chop your chestnut mushrooms roughly
Crush your garlic open by squashing it with the side of a knife and remove the skin
Grind the crushed garlic and walnuts in a pestle & mortar with a pinch of salt to form a rough paste – this is your walnut paste
Tip: Don't have a pestle & mortar? Pulse in a food processor!
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Once hot, and the chopped mushrooms with a pinch of salt and cook for 4-5 min or until nicely browned
Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Once the mushrooms have browned, reduce the heat to medium-high
Add the walnut paste to the pan with your ground coriander, ground fenugreek (not a fan of fenugreek? Only add a little!) and 2/3 of your ground smoked paprika (save the rest for garnish!)
Give everything a good mix up and cook for a further 1-2 min or until fragrant
Tip: Add a drizzle more oil if your pan is looking a little dry!
Once fragrant, add your vegetable stock mix and creamy single soy to the pan and cook for 8-10 min or until the sauce has thickened, stirring occasionally
Meanwhile, peel and finely slice your shallot[s]
Combine the sliced shallot with half your red wine vinegar (save the rest for later!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up – this is your quick-pickled shallot
Chop your tomato[es] into wedges
Wash your salad and pat it dry with kitchen paper
Combine the salad and chopped tomato in a large bowl with the quick-pickled shallot and the pickling liquid and give everything a good mix up – this is your quick-pickled shallot salad
Once the sauce has thickened, remove the pan from the heat
Add the remaining red wine vinegar to the pan and give everything a good mix up – this is your creamy walnut mushroom satsivi
Serve the creamy walnut mushroom satsivi with the cooked rice and quick-pickled shallot salad to the side
Garnish with the remaining ground smoked paprika
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 † (nut, peanut, sesame, sulphites, soya).
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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