Stoemp Vert aux Épinards et Champignons Forestiers (Plant-Based Brussels Herb Mash) – Authentic Belgium Recipe
Vibrant green Brussels stoemp crowned with caramelized forest mushrooms and crispy shallots.
- Country of Origin
- 🇧🇪 Belgium (Western Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Creamy Yukon potatoes mashed with spinach and leeks, Roasted king oyster mushrooms, Crispy shallots, Nutmeg, Garlic
Ingredients for Stoemp Vert aux Épinards et Champignons Forestiers (Plant-Based Brussels Herb Mash) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy Yukon potatoes mashed with spinach and leeks, prepped into bite-sized pieces
- 1.5 cups roasted king oyster mushrooms, washed and trimmed
- 1 cup crispy shallots
- 1 medium onion and 3 cloves garlic, finely minced with nutmeg
- 1.5 tbsp traditional Belgium seasoning (garlic, thyme, cold-pressed oil, Dijon mustard)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and nutmeg for 2–3 minutes until softened and fragrant.
- Add creamy Yukon potatoes mashed with spinach and leeks and roasted king oyster mushrooms along with garlic, thyme, cold-pressed oil, Dijon mustard, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crispy shallots and serve straight from the skillet.