Can I substitute porcini mushrooms...

[Eminybob]

I’m making this:
thehappyfoodie.co.uk/recipes/jamie-olivers-allotment-cottage-pie-with-root-veg-porcini-mushrooms-marmite-and-crispy-rosemary

And I don’t want to use mushrooms as DH despises them. The recipe calls for them to be wizzed up into a gravy with water, onions, tomato purée and marmite.
I was thinking if I just leave them out it might be a bit bland, so thought I could add a veggie stock cube instead? Or something else?

[Eminybob]

thehappyfoodie.co.uk/recipes/jamie-olivers-allotment-cottage-pie-with-root-veg-porcini-mushrooms-marmite-and-crispy-rosemary

[BitchyArriver]

I also hate mushrooms so would substitute caramelised shallots and a touch of truffle oil. It will be a bit sweeter but will still add that depth of flavour.

[Eminybob]

Thanks

[Eminybob]

No truffle oil but will see what else I can rustle up

[1Wanda1]

I would sub in some sun dried tomatoes, which will add some umami and depth of flavour

[AdaColeman]

He is using the mushrooms to give a bit of body/texture and flavour to the gravy, so instead you could make a rich tomato sauce or perhaps a creamy peppercorn sauce, or a thick rich red wine and onion gravy.

[BitchyArriver]

I love the sundried tomatoes idea!

[mommybunny]

I made that recipe and didn’t have porcini so I just used fresh mushrooms. I also didn’t have marmite (and refuse to allow it to darken my door) so I used a combination of Worcester sauce and soy instead. The mushrooms get all wazzed up and I don’t taste them at all, as stated above they just add a bit of texture.

[Eminybob]

I ended up not substituting anything, and it was still really tasty actually. I let the sauce really reduce down and caramelise which I think helped. I may use the sun-dried tomato idea next time though.

I made far too much though so added some stock to the leftover filling and whizzed it up into soup for my lunch today (and tomorrow!) which was very nice indeed.

[BitchyArriver]

Glad it was tasty!