What’s for dinner? Mushroom and potato bake
Inexpensive, quick and easy, this fantastically mouth-watering mushroom and potato bake recipe will make for the perfect weeknight dinner if you’re looking for a little inspiration in the kitchen.
Serves 2
You’ll need: 2 tsp olive oil; 3 large potatoes; 225g white button mushrooms & 225g portabellini, chopped; 1 tsp dried herbs; 2 garlic cloves, crushed; 250ml low-fat cream; 15ml cornflour or cake flour; salt and pepper to taste.
How to:
Preheat the oven to 180°C, coat an ovenproof dish well with butter or spray and cook.
Peel the potatoes and cook for 20 minutes. Drain and set aside to cool down.
Thinly slice the potatoes and layer a quarter of the slices in the base of the baking dish. Season with salt and pepper and dot with bits of butter.
Arrange a quarter of the sliced mushrooms on top of the potatoes. Sprinkle with some of the herbs, and garlic. Season with salt and pepper.
Repeat the layering in the same order, finishing with a layer of potatoes.
Stir the cornflour into the cream until smooth. Season the cream lightly with salt and pepper and pour over the potatoes.
Bake in the oven for 50 minutes until the top is golden brown. Allow standing for 10 minutes before serving. Best served with a crispy salad
*Recipe and image by South African Mushroom Farmers’ Association.
