What better to accompany a rich meaty roast than a creamy side? Try our exotic mushrooms with potato purée! It’s just as beautiful as a vegetarian dish on its own.
SERVES 4–6 // COOKING TIME 1 hour
INGREDIENTS
For the mushrooms
15 g dried mushrooms
1 cup boiling water
1 tbsp olive oil
2 onions, peeled and diced
1 clove garlic, peeled and crushed
300 g exotic mushrooms
3 tbsp butter
1–2 sprigs fresh thyme
Salt and black pepper
½ cup white wine
1 tsp finely chopped fresh origanum
20 g parsley, chopped
Lemon juice, to taste
Coarse salt
For the potato purée
1 kg potatoes, peeled and cubed
2 tsp salt, plus a pinch to season
1½ cups warm milk
100 g butter
Pinch freshly grated nutmeg
METHOD
For the mushrooms
1. Place the dried mushrooms and boiling water in a bowl and set aside.
2. Meanwhile, heat the olive oil in a large frying pan and add the onions and garlic. Cook gently for 4 minutes until they are soft and aromatic.
3. Increase the heat. Add wild mushrooms, butter and thyme.
4. Season with salt and pepper. Cook the mushrooms for 8–10 minutes, until the juices slowly begin to evaporate and the mushrooms begin to caramelise.
5. Once the juices have evaporated, add wine, origanum and dried mushrooms with soaking water.
6. Cook for another 10 minutes to reduce the liquid and intensify the flavour.
7. Add the parsley and season with a squeeze of lemon juice and sprinkle of coarse salt.
For the potato purée
1. Place the diced potatoes and salt in a large pot, then cover with cold water.
2. Bring to the boil, then lower the heat to medium and cook uncovered. Potatoes are ready when they show no resistance when tested with a fork.
3. Drain the potatoes and return to the pot.
4. Mash the cooked potatoes, then turn on the heat to medium.
5. Add milk and butter and mix gently.
6. Using a hand blender, blend the potatoes as little as is necessary in order to reach a smooth consistency (over-blending will result in gluey potatoes).
7. Season with salt and a pinch of freshly grated nutmeg.
8. Serve the potato purée along with the exotic mushrooms.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
