Cold weather comfort eating doesn’t have to be all about heavy, calorie-laden meat dishes. Harissa mushroom casserole with sweet potato rounds packs a flavourful punch, leaving you full and satisfied – with just enough room for dessert! Recipe compliments of South African Mushroom Farmers’ Association.
Ingredients
- 5tsp olive oil
- 2 large onions, chopped
- 1 large red or yellow pepper, chopped
- 2½ turnips, peeled and cut into 2,5cm chunks
- 2 carrots, peeled and cut into 2,5cm chunks
- 900g mixed fresh mushrooms, such as Button and Portobello, chopped
- 2½tsp chopped rosemary leaves
- 1tbsp harissa paste, or to taste
- ½ cup fruity red wine
- 500ml hot vegetable stock
- 400g kidney beans, drained and rinsed
- 4 medium sweet potatoes, washed and sliced into thin rounds
- 1tsp smoked paprika
- 4 whole garlic cloves, left unpeeled
Method
- Heat 2 tbsp oil in a pan. Add onions, pepper, turnips, and carrots and cook for 5-10 minutes until the onions are golden. Transfer to a bowl. Add a drizzle of oil to the pan and cook mushrooms in batches until browned; transfer to the bowl.
- Add rosemary, harissa, wine and stock to the pan. Simmer for 5 minutes. Return veg and mushrooms to the pan, add beans and stir. Simmer for about 20 minutes, until liquid has reduced.
- Meanwhile, heat oven to 200˚C. Toss sweet potato rounds with salt, smoked paprika, garlic and remaining olive oil. Bake, turning occasionally, until golden, 15-20 minutes depending on thickness.
- Serve the casserole with the crispy sweet potatoes on top.
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