Hearty Pulled Shiitake Mushroom Stew With Parsley Butter Potatoes

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add your pulled shiitake mushrooms and cook for 3-4 min on each side or until browned

Press the mushrooms with the back of a spoon to flatten them

While the mushrooms are cooking, chop your waxy potatoes in half

Trim your green beans

Add the chopped potatoes to a pot with a lid with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for an initial 6-8 min

Reboil half a kettle

Meanwhile, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

Once the mushroom has browned, add the diced onion with a pinch of salt and 1/2 tsp [3/4 tsp] [1 tsp] sugar

Cook for 4-5 min or until starting to soften

Tip: Add a drizzle more oil if your pan is looking a little dry!

After the potatoes have had an initial 6-8 min, add the trimmed beans to a sieve and set it over the pot

Cover with a lid and cook for a final 7-8 min, or until the green beans are tender with a bite and the potatoes are cooked

Chop your parsley finely, including the stalks

Once the onions have softened, add the chopped garlic with your tomato paste, red wine paste and 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 1 min or until fragrant

Once fragrant, add your Henderson's Relish, onion marmalade and gluten free soy sauce with 200ml [250ml] [350ml] boiled water and cook for a further 5-6 min or until thickened – this is your hearty pulled shiitake mushroom stew