End-of-the-month #budgetfriendlyfungi bites!

Serves 4

 

Ingredients:

 

For the mash:

  • 6 large baking potatoes
  • 6 Tbsp butter
  • 125ml / ½ cup full cream milk, kept warm
  • 1 medium white onion, diced
  • 1 bunch / 200g swiss chard, roughly chopped

 

For the mushrooms:

  • 500g mixed cultivated mushrooms
  • 2 Tbsp butter, melted
  • 1 Tbsp lemon juice
  • 2 garlic cloves, grated
  • ± 6 sprigs of fresh thyme
  • ½ tsp chilli flakes
  • Olive oil
  • Salt and pepper, to taste
  • Micro herbs or baby greens, for serving

 

Method:

For the mash:

  • Peel potatoes and cut into large cubes.
  • Transfer to a pot of cold water and rinse until the water runs clear.
  • Cover potatoes with clean cold water and season generously with salt.
  • Bring to a simmer.
  • Cook until potatoes are completely tender.
  • Drain in a colander and let steam dry for a minute.
  • Use a potato ricer, food mill or hand held masher to mash the potatoes in their pot.
  • Add the butter and fold in using a spatula.
  • Pour in the hot milk and fold it into the potatoes.
  • Season to taste.
  • While the potatoes are cooking, prepare the swiss chard.
  • Heat a drizzle of olive oil in a large frying pan and cook the onion until soft.
  • Add the swiss chard and sauté until barely wilted.
  • Season.
  • Fold the swiss chard through the mashed potatoes and keep warm.

 

For the mushrooms:

  • Preheat oven to 200˚C, fan on.
  • Place the mushrooms in a large bowl.
  • It is great to use a mix of mushrooms but keep the sizes similar for cooking.
  • Keep small portabellinis whole and slice large browns into quarters etc
  • Drizzle the mushrooms with the melted butter.
  • Add the lemon juice, garlic, thyme and chilli. Toss to coat well.
  • Transfer to a large  rimmed baking sheet and spread into a single layer.
  • Roast for 10-15 minutes or until mushrooms release liquid and are golden brown.
  • Carefully pour off the excess mushroom liquid to keep them from going soggy. (You can keep this for a delicious broth or stock or drizzle over the dish as a sauce)
  • Serve the roasted mushrooms on a bed of the swiss chard mash.
  • Top with some fresh herbs or baby greens and serve!

 

This recipe was supplied by SAMFA

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