Talk about a meal dash! You only need a handful of ingredients and 10 minutes to put together these basil-mushroom rotis with cream cheese.

SERVES 2 // COOKING TIME 10 min

INGREDIENTS
1 tbsp vegetable oil
1 tbsp butter
1 garlic clove, grated
1 punnet exotic mushrooms, chopped
Handful basil
2 rotis, toasted
¼ cup cream cheese

METHOD
1. Heat oil and butter in a pan and fry garlic until golden. Add the mushrooms and fry for 5 minutes.
2. Remove from the heat and add the basil to wilt.
3. Spoon mushrooms and cooking juices over rotis, and season with salt and pepper.
4. Serve with the cream cheese on the side.

Tip
Exotic mushrooms are tastier than button mushrooms, but they can be pricey. If you can’t afford them, add a dash of soy sauce for umami flavour.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za

There are so many ways you can enjoy mushrooms, and they’re all meat-free! Check out these creamy herbed mushrooms on home-made crumpets next.

The post Basil-mushroom rotis with cream cheese appeared first on MyKitchen.

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

The post Exotic mushrooms with potato purée appeared first on MyKitchen.

Looking for a low-kilojoule chicken dinner without a salad in sight? Look no further than this soy-glazed chicken with exotic mushrooms and Asian flavours.

INGREDIENTS
3 tbsp sesame oil
4 chicken breasts, cut into chunks
600 g exotic mushrooms
300 g bok choy, halved
½ cup soy sauce
3 tbsp rice wine vinegar
1 tbsp honey
1 tsp peeled and grated ginger
1 clove garlic, peeled and crushed

METHOD
1. Preheat oven to 200°C.
2. Drizzle the oil into a roasting tin. Heat it in the oven for 5 minutes.
3. Place the chicken, cut-side down in the hot tin. Bake for 15 minutes.
4. Mix the remaining ingredients in a bowl to make the sauce.
5. Remove the tin from the oven, add the mushrooms and bok choy, and pour the sauce over.
6. Turn down the heat to 180°C and bake for a further 15 minutes.
7. Serve hot, garnished with fresh coriander and toasted sesame seeds.

The post Soy-glazed chicken and mushrooms appeared first on MyKitchen.