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
